This recipe may look long but it’s a really simple, super meal-prep-able explosion of flavors that I think you will love!

Golden Spiced Buddha Bowl with Crispy Masala Chickpeas

  • Servings: 4
  • Difficulty: moderate
  • Print

Ingredients

For the sweet potatoes:

  • 2 medium sweet potatoes, peeled and diced 1″
  • 1 TBSP coconut or avocado oil
  • 1/2 tsp sea salt
  • 1 tsp cumin
  • 1/4 tsp cinnamon

For the chickpeas:

  • 1 can chickpeas
  • 2 tsp avocado oil
  • 2 tsp garam masala seasoning
  • 1/2 tsp salt

For the cauliflower rice:

  • 1 small head of cauliflower, riced (or 8 cups frozen cauliflower rice)
  • 1 TBSP olive oil
  • 1 tsp ground turmeric
  • 1/2 tsp ground pepper
  • 1 tsp salt

For the swiss chard:

  • 1 bunch of swiss chard, washed and chopped (about 6 cups)
  • 1 tsp olive oil
  • 1 garlic clove, minced

For the Turmeric Tahini sauce:

  • 1/3 cup tahini
  • 1/3 cup water
  • 2 tsp ground turmeric
  • 1/2 tsp salt

Directions

For the sweet potatoes: Preheat the oven to 375 degrees.  Line a pan with parchment paper.  Toss the sweet potatoes with oil and seasonings.  Spread thin on pan and roast for 30-40 minutes, until soft and slightly browned around the edges.

For the chickpeas: when the sweet potatoes are done cooking, increase the temperature to 400 degrees.  Drain, rinse, and pat the chickpeas dry.  Toss with oil and seasoning.  Spread evenly on a pan and roast for 15-25 minutes, stirring halfway through, until crispy (but don’t let them burn!).  Store in an airtight container at room temperature (they will lose their crunch if you put them in the fridge).

For the cauliflower rice: Heat oil in a large skillet with a fitted lid over medium heat.  Add cauliflower rice and spices and saute for a few minutes.  Place the lid on and allow the cauliflower to steam for a few minutes.  Remove the lid and saute a few more minutes, until tender.  Remove from heat.

For the swiss chard: Heat a skillet over medium heat and add oil.  Add garlic and swiss chard, and saute for 4-6 minutes, until wilted.  Remove from heat.

For the Turmeric Tahini Sauce: Whisk together all ingredients (or blend in a blender or food processor).

To assemble: Divide cauliflower rice evenly among 4 bowls.  Top with swiss chard and sweet potatoes.  Sprinkle crispy chickpeas on top and drizzle a generous amount of the sauce over everything.  Enjoy!

cleanfoodcleanplate.com

 

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