Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
2 medium sweet potatoes
1
2 1/2 Tbsp olive oil
1 1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
Salt
1 small red onion
1 cup dry quinoa
1 extra large bunch kale
1/3 cup tahini, see notes
2 1/2 Tbsp fresh lemon juice
2 Tbsp honey
1 small clove garlic
1-inch cube peeled fresh ginger
3 Tbsp water
Directions
Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet. Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer. Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions. Return to oven and roast until potatoes are tender, about 15 minutes longer. Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it's lightly wilted. To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.
In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste . Add water and process mixture until smooth and creamy. Store any left over in refrigerator. *Note that tahini has a very strong flavor. If you don't love it substitute half cashew butter for half of the tahini, and reduce honey to 1 Tbsp. It's delicious! .