Sweet Potato & Roasted Chickpea Buddha Bowl | with Tahini Dressing.

I sort of “came out of the veggie closet” the other day at work, all that consumption of hummus and soy cappuccinos must have given me off. The overall reaction was the common sort of why’s and you are crazy’s and the big Q of carnivores “but what do you eat then?”

I felt a bit like well… what do I NOT eat? You know, apart from limbs from other beings etc…

And then I go home to make something as stereotypical as a bowl of veggies. But oh darn, I don’t mind being a stereotype if it tastes this good!


I follow Minimalistbaker’s recipe as a starting point, but use the following:

→ 2 large sweet potatoes
→ 1 bundle broccoli
→ 1 red onion
→ 2 large handfuls baby spinach
→ 2 tbsp coconut oil
→ 1 can of chickpeas
→ cummin
→ garlic powder
→ paprika
→ chili powder
→ ½ dl tahini
→ 1 tbsp syrup
→ ½ lemon, juiced
→ 2-4 tbsp hot water to thin
→ salt + pepper

1. Start oven at 200°C.
2. Cut sweet potatoes in halves and bake for about 10 minutes using coconut oil.
3. After 10 minutes, flip the potatoes over and add the red onion cut in wedges and the broccoli. Bake for another 10-15 minutes.
4. While veggies are roasting, toss the chickpeas with seasonings and add to a large heated skillet with 1 tbsp oil. Stir frequently until they have browned, about 10 minutes on medium heat will do the trick.
5. Mix together tahini, syrup and lemon juice. Add hot water until you have reached desired consistency.
6. Slice the potatoes in bite size pieces, divide the veg in serving bowls, sprinkle with roasted chickpeas and drizzle over tahini dressing. Enjoy!