Sweet Potato 🍠 Buddha Bowl with Maple 🍁 Tahini Sauce
Ingredients:
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Maple Tahini Sauce:
1/4 cup tahini
2 tablespoons maple syrup
2 tablespoons water
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
Pinch of black pepper
For the Bowl:
1 cup cooked quinoa (or brown rice)
1 cup roasted chickpeas (canned, rinsed, and roasted for 15-20 minutes at 400°F with 1 tsp olive oil and spices like cumin and paprika)
1 cup kale, chopped
1/2 cup shredded red cabbage
1/4 cup pomegranate seeds (optional)
1/4 cup chopped fresh parsley (optional)
Instructions:
1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
2. Make the Maple Tahini Sauce: In a small bowl, whisk together tahini, maple syrup, water, lemon juice, minced garlic, salt, and pepper until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach desired consistency.
3. Assemble the Bowls: Divide cooked quinoa (or brown rice) between two bowls. Top with roasted sweet potatoes, roasted chickpeas, kale, red cabbage, and pomegranate seeds (if using).
4. Drizzle with Sauce: Drizzle generously with maple tahini sauce.
5. Garnish & Serve: Garnish with fresh parsley (if using) and serve immediately. Enjoy!