Buddha Bowls

I love starting the week with these. They are a great Meatless Monday dinner forstarters. It also means we have wonderful ingredients like kale, chickpeas,broccolini etc often left over to keep adding to & using up to nourishourselves throughout the rest of the week for all meals – not just dinners.

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Course: Main Course, Lunch

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 15

Cook Time: 45

Servings:

Calories: 376kcal

Author: Nellie Kerrison | Relish Mama

Cost: 20

Equipment

1 Baking tray
1 Frying pan

Ingredients

40-60 ml of extra virgin olive oil or melted coconut oil
1 red onion sliced
2 medium sized sweet potatoes peeled & cut into large cubes
1-2 bunches of broccolini sliced lengthways
3 large handfuls of kale or silverbeet or Tuscan kale cavolo nero, washed spines removed and roughly chopped
Sea salt
Freshly cracked black pepper
Optional extras – tuna poached chicken, avocado slices, edamame, sliced radish, poached eggs and more.

Spicedchickpeas

2 x 400g tin of chickpeas drained, rinsed and drained again
2 tablespoons Cobram estate extra virgin olive oil
1 teaspoon ground cumin toasted
1 teaspoon ground coriander toasted
¼ teaspoon chilli flakes
1 teaspoon ground turmeric
1 large clove garlic crushed or very finely chopped
¼ teaspoon ground ginger
1 teaspoon smoked sweet paprika
A good pinch Murray river sea salt
1 lemon zested (reserve the juice for the dressing)

Tahini Yoghurt

½ cup natural or Greek yoghurt
¼ cup tahini paste
Juice of 1 lemon
Sea salt
2-3 Tbsp hot water to thin

Instructions

Preheat oven to 200oC fan forced. Peel and cut the sweet potatoes into large cubes. Place the sweet potatoes and sliced onions on a lined baking tray.
Drizzle with approx. 1-2 tablespoons of oil (20-40 ml).
Bake for 15 minutes, then toss the sweet potatoes & onions well & cook for a further 10 minutes. Add the sliced broccolini & drizzle with a bit of oil and season with a pinch each salt and pepper. Toss well so it takes in some of the lovely pan flavours. Note - if the broccolini has large stems, these can be sliced or chopped into smaller pieces so they cook evenly within the cooking time.
Bake for 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes. Remove tray from oven.
Meanwhile, pat dry the chickpeas with some paper towel.
Place chickpeas in a pan & add the extra virgin olive oil and all the spices & seasoning. Mix to combine well.
Cook over a low-medium heat for 8-10 minutes, stirring often. If they are popping out of the pan, your heat needs to come down. 10 minutes over low-medium heat is pretty accurate. Remove from heat and set aside.
To make the tahini yoghurt dressing, mix the yoghurt with tahini and lemon juice and season with salt, to taste. Add just a little hot water until a pourable sauce is formed. Set aside.
To serve, divide the vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best enjoyed straight away although leftovers will keep for a few days in the fridge and can be added to other meals throughout the week.

Notes

Optional extras – tuna, poached chicken, avocado slices, edamame, sliced radish, poached eggs and more.

Can be made to be vegan-friendly by ensuring the yoghurt is vegan friendly.

Nutrition