no, there’s no little buddha-man sitting in a bowl.
that would be cute though! a little bowl, with a little buddha at the bottom!
…now if i could find a potter to sculpt me one!
ok ok, back on track!
one may assume that by calling this a “buddha bowl” i’m making some kind of religious statement, when in fact, it’s just because i like giant bowls of food!
plus i mean, buddha is pretty much a badass, duh.
a “buddha bowl” as defined by urban dictionary is, “a bowl which is packed so full that it has a rounded “belly” appearance on the top much like the belly of a buddha.”
boom! that’s my kind of meal!
when i first started coming across photos of all sorts of buddha bowls online and social media, i knew i had to get a hand on one of these jam-packed bowls myself!
and with my latest addiction to chickpeas, my mission was on, to incorporate those protein packed little bites into a meal that would make vegetarian and mea-eaters alike happy!
plus, did i mention it’s super easy to make?! and you probably have all the ingredients in your fridge/pantry already!
and helllloooooo maple-tahini sauce that i promise you’ll want to put on everything from now on.
it’s savory & sweet, spiced, warm, comforting, crazy healthy and packed with fiber and slow digesting carbs.
can you tell i love it? and literally have been eating it for lunch 3 days in a row now?
let’s get down to business, shall we?! so your belly can be warm and happy too!
Maple-Tahini Chickpea Buddha Bowl
inside the bowl
1-2 sweet potatoes
handful of broccoli heads
big handful of kale
2 tbsp extra virgin olive oil
1 can of chickpeas
for the maple-tahini sauce refer to this post
step 1: preheat the oven to 400 degrees F and dice up those sweet potatoes, sprinkling them with extra virgin olive oil after placing them flesh side up on a lined baking dish.
step 2: bake for 10 minutes, then remove from oven flip them over and add your broccoli heads, drizzle with a little extra virgin olive oil. pop back in the oven for 10 more minutes.
step 3: while that’s going down, start prepping your maple-tahini sauce, which you can get the steps in this post.
step 4: pull out the sweet potatoes and broccoli, and now it’s time to add in the kale, pop back in the oven (i swear you’ll be done opening and closing that oven door soon!) and bake for another 5 minutes.
step 5: while vegetables are roasting, heat a large skillet over medium heat and add your rinsed and drained chickpeas, sprinkle with 1tbsp olive oil and add in those spices!
if they begin to brown too quickly, turn down the heat, if they’re just chillin’ and not getting brown turn that heat up. continue to scoot them around with a spoon to make sure they don’t stick and to get them evenly cooked.
step 6: take out those veggies and begin to layer your buddha bowl!
yes i know i’m using a plate, but my serving was too big to fit in a bowl, ha!
pour over your maple-tahini sauce, step back and look at that beauty!!
dig in, face plant, whatever you so choose – enjoy!
love the recipe and want to make it later?! make sure to PIN it on Pinterest, since the link to the recipe is already in the photo for you!