Buddha Bowl

With crispy chickpeas, roasted sweet potatoes, broccoli, spiralized beets and tahini

35
Minutes

2
Servings

718
Calories/Person

We pan fry the chickpeas in a single layer to get them nice and crispy, we then add the seasoning blend with cumin and coriander to finish them off. Cooking the chickpeas this way gives them a crispy exterior and a moist creamy interior. Served with roasted sweet potatoes, blanched broccoli, spiralized beets and topped with house made tahini. Dinner time!

GLUTEN-FREE

SOY-FREE

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Ingredients

4 tbsp tahini – prepared by Plant Prepped

  • 1 can organic chickpeas

    1 medium sweet potato

1.5 tsp seasoning blend – prepared by Plant Prepped

  • 1/2 bunch of broccoli

    50g spiralized beets – prepared by Plant Prepped

Instructions

Prepare the ingredients

  • – Preheat the oven to 425F

    – Peel and chop the sweet potato into 1 inch cubes

    – Chop the broccoli into small florets

    – Bring a medium sauce pan of salted water to a rolling boil

Roast the sweet potato

  • – Place the sweet potato cubes on a baking sheet lined with parchment paper, season with salt and pepper, add 1 tablespoon of oil and mix. Roast for 20-25 minutes or until the sweet potato is cooked.

Blanch the broccoli

  • – Add the broccoli to the saucepan with the boiling water and cook for 1 minute, then drain and fill the pan with cold water. Leave the broccoli in the cold water for 1-2 minutes, then drain.

Prepare the chickpeas

  • – Drain the chickpeas then place on a cutting board or a baking sheet lined with paper towel. Pat the chickpeas dry with paper towel to remove all moisture. You can use a kitchen towel if you prefer instead.

Finish the chickpeas

  • – Preheat a pan over medium-high heat and once hot add 3 tablespoons of oil, followed by the chickpeas. Arrange the chickpeas in a single layer in the pan and cook for 3 minutes undisturbed, then stir, cook for 3 minutes undisturbed more, stir, then cook for 2 minutes undisturbed. Add the seasoning blend, salt and pepper, stir and cook for 5-7 minutes more, until the chickpeas are crispy. Take off heat.

Plate

  • – Divide the sweet potatoes, chickpeas, broccoli and beets between 2 plates, top with tahini. Enjoy!

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