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Variety to Homemade Tasty Chickpeas & Sweet Potato Buddha Bowl (vegan)

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Chickpeas & Sweet Potato Buddha Bowl (vegan)

We hope you got benefit from reading it, now let's go back to chickpeas & sweet potato buddha bowl (vegan) recipe. To make chickpeas & sweet potato buddha bowl (vegan) you only need 18 ingredients and 7 steps. Here is how you achieve it.

To cook an extraordinary Chickpeas & Sweet Potato Buddha Bowl (vegan), below are the ingridients needed:

  1. Get of Vegetables.
  2. You need of Sweet potato.
  3. Prepare of Olive oil.
  4. Provide Half of medium red onion.
  5. Take 1 handful of kale.
  6. Prepare of Chickpeas.
  7. Prepare 1 of chickpeas tin.
  8. You need 1 tsp of cumin powder.
  9. Use 3/4 of garlic powder.
  10. Prepare 1/4 of turmeric powder.
  11. Take to taste of Salt.
  12. You need to taste of Pepper.
  13. Take of Chilli powder (optional).
  14. You need of Tahini Sauce.
  15. Use Half of lemon.
  16. Get 2 1/2 tbsp of tahini.
  17. You need 1 tsp of maple syrup / honey.
  18. Take 2-4 tbsp of hot water.

After readying the materials, next you are ready to make your appetizing Chickpeas & Sweet Potato Buddha Bowl (vegan) by following the instructions on this section:

  1. Prepare all the ingredients.
  2. Preheat oven to 400 degrees F/200 C and arrange sweet potatoes and onions on a oven tray. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down. Bake for 20 minutes.
  3. While vegetables are roasting, add chickpeas to a mixing bowl and toss with seasonings..
  4. Then heat a pan, sprinkle olive oil and add chickpeas. Sauté and stir frequently.
  5. Remove from oven and turn sweet potatoes to other side and bake for 15 min.
  6. Remove from oven and add kale. Put back and bake for another 10 minutes. After 10 min pierce the sweet potato with a fork to make sure its cooked..
  7. Everything ready to be served!.

I incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. Chickpeas are used extensively in cuisines of India, where the Ayurvedic diet first originated, and also in certain Asian countries where Traditional Chinese Medicine (TCM) is still practiced today. Chickpeas are commonly used to make curries and are one of the most popular vegetarian foods in India, Pakistan and Bangladesh — where vegetarians diets have. Made this chickpea recipe, exactly as written, and ended up w/ black pebbles and a lingering burnt aroma.

Recipe : Chickpeas & Sweet Potato Buddha Bowl (vegan)

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