Buddha Bowls are a big bowl of plant-based goodness. This Roasted Veggies, Kale, & Chickpea Buddha Bowl recipe is a sweet and savory dish that would satisfy vegans and meat-eaters alike. It’s loaded with multiple kinds of vegetables, fiber- and protein-rich chickpeas, and a maple-tahini sauce that’s so good you’ll want to put it on everything.
- Stovetop: Bring to boil, then reduce heat to simmer. Cover and simmer 1-2 hours, stirring occasionally and adjusting water as needed. *For quicker cook time in stockpot: soak overnight (approx. 8 hrs)
- Slow-cooker: Cook on low for 6-8 hours or on high for 3-4 hours.
- Pressure cooker: Follow directions for your cooker, usually 10-15 minutes. Allow pressure to drop naturally.
For all cooking methods, beans are done when they can be "smashed" with the tongue against the roof of your mouth, but still hold their shape or can be easily mashed between two fingers. Add salt when beans are tender, and additional seasonings if desired. Use immediately or cool slightly then refrigerate for several days or freeze for longer storage. To use: thaw in refrigerator for about 8 hours.
Roasted Veggies, Kale, & Chickpea Buddha Bowl | Vegan
Yield: 2 Buddha Bowls
- 1-2 Tbsp olive oil
- 1/2 red onion
- 1 large sweet potatoes, halved
- 1 cup Brussel sprouts, halved
- ¼ head of large cauliflower
- 2 big handfuls kale, larger stems removed
- ¼ tsp each salt + pepper
- 2 cups dried Honeyville chickpeas
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt + pepper
- 1 Tbsp olive oil
- 1/4 cup (56 g) tahini
- 1 Tbsp maple syrup
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/8 tsp sea salt
- 2 Tbsp hot water to thin
- pumpkin seeds
- hemp seed hearts
- sunflower seeds
- Place 1 cup raw garbanzo beans in crockpot, add 2 cups water. Cook on high for 3 hours until soft. Drain remaining water, set aside.*
- Preheat oven to 400. Toss chickpeas with olive oil and seasonings, then spread out on a parchment-lined baking sheet. Bake for 30 min, removing from oven and tossing every 10 min.
- Meanwhile, prepare other veggies, tossing in olive oil and placing on separate baking sheets. I baked the sweet potatoes for 20 min, and paired the cauliflower with the brussel sprouts for 15 min. Finally, I roasted the kale and red onion last because they take the least amount of time to cook (about 7-8 min).
- While vegetables are roasting, prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve divide vegetables between 2 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
*Disregard if subbing for 1 15-ounce can of garbanzo beans. Just rinse and drain the beans if using can & start on instruction #2.
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