Basic buddha bowl with chickpeas, roast vegetables and tahini sauce The buddha bowl makes a hearty, highly satisfying vegan and grain free meal. Try with any combination of roasted vegetables. 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 pieces 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 vegetables 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.