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Roasted Sweet Potato and Chickpea Buddha Bowl
Ingredients
  • Buddha Bowl:
  • 1 large/extra-large sweet potato, peeled and diced small
  • one 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry
  • about 1 1/2 cups broccoli florets
  • 1 small/medium red onion, peeled and sliced into small chunks
  • 2 to 3 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons coriander
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, or to taste
  • minced garlic, optional and to taste
  • about 4 cups kale, divided (4 big handfuls, or more if desired)
  • Lemon Tahini Dressing:
  • heaping 1/4 cup tahini
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons honey (use agave or maple syrup to keep vegan)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • garlic, optional and to taste
  • about 2 to 4 tablespoons water, or as needed to thin to desired consistency
Steps
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