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The buddha bowl makes a hearty, highly satisfying vegan and grain free meal. Try with any combination of roasted vegetables.

Basic buddha bowl with chickpeas, roast vegetables and tahini sauce

Sweet potato
1
small
Red onion
1/2
Carrot
2
large
Cooking oil
2
tbsp
Chickpeas (cooked)
1.5
cup
Cumin
1
tsp
Chilli powder
1
tsp
Garlic powder
1
tsp
Oregano
1/2
tsp
Tumeric
1/2
tsp
Tahini
1/2
cup
Lemon juice
1
tbsp
Maple syrup
1/2
tbsp
Preheat oven to 400 degrees.
Cut 
1 small Sweet potato
1/2 Red onion
2 large Carrot
​into 1 inch cubes.
In a large mixing bowl, toss the vegetables with
1 tbsp Cooking oil
​then spread on a baking sheet and bake for 30 minutes, flipping vegetable frequently.
In the same mixing bowl, combine the
1.5 cup Chickpeas (cooked)
1 tsp Cumin
1 tsp Chilli powder
1 tsp Garlic powder
1/2 tsp Oregano
1/2 tsp Tumeric
1 tbsp Cooking oil
​and toss well. 
Transfer chickpea mixture to a large pan or skillet and saute on medium high heat for 10 minutes, stirring often. 
In a medium bowl, combine the 
1/2 cup Tahini
1 tbsp Lemon juice
1/2 tbsp Maple syrup
​and stir well, adding 1 tbsp warm water if sauce is too thick. 
Combine roasted vegetables and sauted chickpeas, and add tahini sauce on top.
basic-buddha-bowl-chickpeas-roast-vegetables-tahini