This is Jessica here with you all again, still no Baby Beresford yet, but I will let you all know as soon as I do!
Last week Lynae and Cera introduced a new program held in part with Connecting Health Innovations called “Imagine”. This program is a 12 week series and will focus on reducing chronic inflammation through healthy eating, physical activity and stress reduction. It was a really fun class where we made Buddha Bowls and delicious vegan ice cream. I wanted to share this Buddha bowl recipe because it was quick and easy to make and delicious to boot!
Buddha bowls (they may also be referred to as hippie bowls) are hearty, filling bowls made with various greens, raw or roasted veggies, beans and a healthy grain. For the recipe on Tuesday we used chick peas, sweet potato, broccolini, kale topped with a delicious tahini sauce. A link to a similar recipe can be found here. First we roasted the vegetables, be careful because the sweet potatoes can take a little longer than anticipated. Then we mixed the delicious tahini dressing, put it all in a bowl and voila! It really is that easy!
Please let me know what you think!
Hope you all have a great week,
Jessica and the Columbia’s Cooking team
- 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
- 1/2 tsp oregano (optional)
- 1/4 tsp turmeric (optional)
- 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 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.