Healthful and infinitely adaptable, grain bowls, or Buddha bowls, always satisfy with their layered approach to plant-based eating. This bountiful bowl results from several easy steps that add up to a deliciously fulfilling meal! Sesame-roasted sweet potato combines with stir-fried chickpeas, quinoa and oven-baked kale. The crunch of black sesame seeds sprinkled liberally on top makes the perfect finishing touch. You’ll find yourself eating it mindfully, savoring every morsel offered.
Chickpea & Sweet Potato Buddha Bowl with Kale
- 1 sweet potato cubed
- 1 Tbsp. sesame oil
- 1 Tbsp. white sesame seeds
- 1/2 tsp. paprika
- 1/2 tsp. crushed red chili pepper
- 1/2 tsp. Redmond Garlic Salt
- 1/2 cup quinoa
- 1 head kale
- 2 Tbsp. avocado oil
- 1 Tbsp. Primal Kitchen Balsamic Vinegar
- 1/4 tsp. salt
- 1 Tbsp. olive oil
- 1 small brown onion diced
- 1 tsp. minced garlic
- 1 15-oz. can chickpeas
- 1/4 cup vegetable stock
- 1 Tbsp. Bragg Liquid Aminos
- 2 Tbsp. SunButter Sunflower Butter
- 2 Tbsp. black sesame seeds
Preheat oven to 425 degrees F.
On sheet pan, arrange sweet potato cubes; drizzle with sesame oil and sprinkle with sesame seeds, paprika, chili pepper and garlic salt. Bake for 35-40 minutes until soft.
Cook quinoa according to package directions. Set aside.
In large bowl, use hands to massage avocado oil and balsamic vinegar into kale. Arrange on baking sheet, sprinkle with salt and bake 12 minutes.
In large sauté pan over medium heat, sauté onion in olive oil for 4 minutes. Add garlic and sauté another 2 minutes.
Add chickpeas and quinoa and stir fry for several minutes, then add sweet potato and stir fry to combine.
Add vegetable stock, aminos and SunButter and stir until well combined and heated through.
To serve, fill one half of each bowl with stir fry mixture and the remaining half with kale. Sprinkle with black sesame seeds.