Buddha Bowl
Buddha Bowl
2
Ingredients
The Chickpeas
- chickpeas, 1 (15 oz can, drained and rinsed)
- cumin, 1/4 tsp
- chili powder, 1/4 tsp
- garlic powder, 1/2 tsp
- oregano, 1/2 tsp (optional)
- turmeric, 1/2 tsp (optional)
The Veg + Carbs
- red onion, 3/4 cup diced
- broccoli or broccolini, 1 cup chopped, with large stems removed
- kale, 1 1/2 cups stems removed, option to chop
- brown rice, 1 cup (plus vegetable stock/broth in place of water)
- salt & pepper, to taste
The Sauce
- tahini, 1/4 cup
- maple syrup, 1 tbsp
- lemon, 1/2 juiced
- water, 1-2 tbsp to thin
Directions
Preheat the oven to 400°F.
Begin cooking the rice according to package instructions.- Arrange the seasoned chickpeas, red onion, and broccoli on a medium-sized sheet pan. Sprinkle with salt and pepper.
- Bake for 10 minutes, then remove from the oven and add the kale. Lightly drizzle with olive oil or coconut oil, and bake for another 8-10 minutes.
- While that finishes baking, prepare the sauce.
Once the chickpeas and veggies are roasted, remove them from the oven and assemble your bowl.
Divide into 2 servings to eat for lunch or dinner the following day.