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Sweet potato chickpea buddha bowl with a tahini maple sauce

Makes 2 servings.


For the veggies:

2 tbsp olive oil

2 sweet potatoes (chopped)

2 handfuls kale

Salt and pepper to taste

For the chickpeas:

400g chickpeas (drained, rinsed and patted dry)

1 tsp cumin

1/2 tsp garlic powder

2 tsp oregano

1/2 tsp turmeric

Salt and pepper to taste

For the tahini sauce:

35g tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 tbsp water (to thin)

For the quinoa:

2 cups water + 1 veggie stock cube⁣

1/4 cup uncooked quinoa⁣

1 tsp olive oil⁣

1/2 tsp salt⁣


1. Preheat the oven to 205°C.

2. Arrange the chopped sweet potatoes onto a baking tray and drizzle well with oil.

3. Bake for 20 minutes until soft. Add the kale to the baking tray, also giving it a good drizzle of olive oil. Bake for 8 minutes then set aside.

4. Rinse the quinoa well then drain. Add to a saucepan with the olive oil and salt then add in the hot water. Crumble the stock cube into the water and cook for 20 mins (until it is soft and almost all the water has been absorbed), then fluff with a fork and set aside.

5. Heat a pan over medium heat. Add the chickpeas to a mixing bowl and toss with the seasonings.

6. Once the pan is hot, add the olive oil and the chickpeas and sauté, stirring frequently for around 10 minutes. Once the chickpeas are golden brown, remove from heat and set aside.

7. Prepare the sauce by mixing together the tahini, lemon juice and maple syrup to a mixing bowl. Slowly add in the water to thin and reach the desired consistency. Set aside.

8. Add the chickpeas, kale, sweet potato, and quinoa into a bowl and add the chickpeas on top.

9. Pour the tahini maple sauce over it, and serve!

Recipe developed from minimalistbaker.


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