This is the stuff dreams are made of. This bowl was inspired by one of the recipes on my “to make” list, the Sweet Potato Chickpea Buddha Bowl from the Minimalist Baker. I had neither sweet potatoes nor chickpeas so it’s a little bit of an adaptation, but it’s staying on my favorites list forever.
One way or another you should get a version of this bowl in your life. Thank you to the Minimalist Baker blog for bringing it into mine!! xo
Roasted Vegetable Zen Bowl
Original recipe here for the Sweet Potato and Chickpea Buddha Bowl from Minimalist Baker. SO GOOD. Check it out! I can’t wait to try this with chickpeas and sweet potato. Check it out! <3
For the bowl:
- 1 head kale, de-stemmed and chopped
- 1 large red beet, peeled and chopped
- 4 rainbow carrots, peeled and chopped
- 1/2 red onion, chopped into wedges
- 1/2 avocado
- Cherry tomatoes (optional)
- 1 tbsp olive oil
- Salt and pepper
For the black-eyed peas (recipe from Minimalist Baker for chickpeas)
- 1 can black-eyed peas
- 1 tbsp olive oil
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt + pepper
- 1/2 tsp oregano
- 1/4 tsp turmeric
Tahini Sauce (recipe again from the amazing Minimalist Baker)
- 1/4 cup tahini
- 1/2 lemon, juiced
- 1 tsbp maple syrup
- 3 tbsp hot water to thin
- Preheat oven to 400
- Toss beets and carrots with olive oil, salt, and pepper. Spread these vegetables on a baking sheet and bake for 20 minutes, flipping them after about ten minutes.
- Prep kale by running the tough leaves under very hot water. Toss on a baking sheet, sprinkle with salt and pepper, and bake for about 3 minutes.
- Prep black-eyed peas. Add one 1 tbsp olive oil to a pan and turn to high heat. Add black eyed peas and spices, turn down to medium heat, and sautee – stirring frequently – for about 10 minutes.
- Tahini sauce. Combine all ingredients in a bowl and stir to combine. You want a pourable consistency.
- Start with kale at the bottom of the bowl
- Add roasted beets and carrots
- Position red onions and tomatoes so that they look beautiful
- Add 1/3 cup black-eyed pea mixture to each serving
- Drizzle with tahini sauce
- Top with avocado, salt, and pepper
- Serve with wine. 😉