That you can even take to work.
Welcome to the third week of 2018! This Meatless Monday, I bringing to you another delicious recipe and amazing resource.
I discovered The Minimalist Baker years ago when I was looking for a plant-based dinner roll recipe. Created and maintained by a woman named Dana, The Minimalist Baker’s recipe was the best. Since then, I use her site frequently. She has resources for bloggers, hundreds of recipes worth trying, a newsletter, and even a 7 Plant-Based Dinners eCookbook for you to check out. [Head here to sigh up]
Another, easy to make in advance, recipe I love is the Sweet Potato Chickpea Buddha Bowl. For the original recipe–go HERE.
SWEET POTATO CHICKPEA BUDDHA BOWL
- 2 Tbsp olive, melted coconut, or grape seed oil
- 1/2 red onion, sliced in wedges
- 2 large sweet potatoes, halved
- 1 bundle (227 g) broccolini, large stems removed, chopped
- 2 big handfuls kale, larger stems removed
- 1/4 tsp each salt + pepper
- 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt + pepper
- optional: 1/2 tsp oregano
- optional: 1/4 tsp turmeric
- 1/4 cup (56 g) tahini
- 1 Tbsp maple syrup
- 1/2 lemon, juiced
- 2-4 Tbsp hot water to thin
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- 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: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
Why this dish is so good: Let’s began with the sweet potatoes. Packed with 377% of your daily required Vitamin A intake, they are a vegetable to add to your newly plant-based life. Also, the come baring the gifts of Calcium, Iron, Vitamin C & B-6, and rounding off with Magnesium and Potassium. Mix this with Chickpeas, which has your protein, and fiber; Kale, which is a power house vegetable with tons of Vitamins C & A, and broccolini with it’s high fiber count. (Fiber is important for your body to help you absorb all the nutrients it needs.) You could even switch out the broccolini with broccoli, and add even more iron (6% of your daily intake) and protein (4.2g).
Check out The Minimalist Baker‘s website for more recipes to try.