Sweet Potato Chickpea Buddha Bowl

Name: Mangkuk Buddha Buncis Ubi Jalar
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 2 Tbsp olive, melted coconut, or avocado oil; 1/2 medium red onion ((sliced in wedges)); 2 small sweet potatoes ((halved)); 1 bundle broccolini ((large stems removed // chopped)); 2 big handfuls kale ((larger stems removed)); 1/4 tsp each salt + pepper; 1 (15-ounce) can chickpeas ((drained, rinsed + patted dry)); 1 tsp cumin; 3/4 tsp chili powder; 3/4 tsp garlic powder; 1/4 tsp each salt + pepper; 1/2 tsp tsp oregano ((optional)); 1/4 tsp turmeric ((optional)); 1/4 cup tahini; 1 Tbsp maple syrup; 1/2 medium lemon ((juiced)); 2 -4 Tbsp hot water ((to thin))

Flavorful, filling, 30-minute Buddha bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

3 servings

2 Tbsp olive, melted coconut, or avocado oil
1/2 medium red onion ((sliced in wedges))
2 small sweet potatoes ((halved))
1 bundle broccolini ((large stems removed // chopped))
2 big handfuls kale ((larger stems removed))
1/4 tsp each salt + pepper
1 (15-ounce) can chickpeas ((drained, rinsed + patted dry))
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt + pepper
1/2 tsp tsp oregano ((optional))
1/4 tsp turmeric ((optional))
1/4 cup tahini
1 Tbsp maple syrup
1/2 medium lemon ((juiced))
2 -4 Tbsp hot water ((to thin))

Steps

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 (amount as original recipe is written // use half of total amount if altering batch size) 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.

Nutrition Facts (per serving)

Macronutrients

Calories47424% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 950

Per Serving Rp 317/serving

🏠 Save ~Rp 1.900 compared to buying!

📋 Price Breakdown (18% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive	2 tbsp	-	-
red onion	0.5 medium	-	-
sweet potatoes	2 small	-	-
bundle broccolini	1	-	-
big handfuls kale	2	-	-
each salt + pepper	0.25 tsp	-	-
	1	-	-
cumin	1 tsp	Rp 70.000/kg	Rp 350
chili powder	0.75 tsp	Rp 8.000/100g	Rp 300
garlic powder	0.75 tsp	Rp 8.000/100g	Rp 300
each salt + pepper	0.25 tsp	-	-
tsp oregano	0.5 tsp	-	-
turmeric	0.25 tsp	-	-
tahini	0.25 cup	-	-
maple syrup	1 tbsp	-	-
lemon	0.5 medium	-	-
-4 Tbsp hot water	2	-	-