Chickpea Sweet Potato Buddha Bowls with Gochujang Tahini

Ingredients:

ForRoasted Vegetables

1.5 lbs sweet potatoes (700g // approx. 2 medium sweet potatoes)

1–2 tbsp olive oil 

1 tbsp corn starch

1 tbsp nutritional yeast

½ tsp salt 

1 medium onion, quartered (150g)

1 14 oz can chickpeas, drained and rinsed (300g)

For Spicy Tahini Dressing:

¼ tsp salt

¼ cup tahini 

¼ cup water

1 tbsp gochujang (or any other hot sauce of choice ie. chili bean sauce, buffalo, sriacha, sambal oelek)

½ tsp garlic powder 

1.5 tbsp maple syrup 

For Buddha Bowl:

1 cup quinoa, dry (170g)

4 cups kale or spinach

avocado, optional

nuts, optional

seeds, optional

Method:

1 Pre-heat oven to 425 F (210 C).

2 Add cubed sweet potatoes onto a baking tray and drizzle with oil (if using). Dust and toss in corn starch and nutritional yeast. Season with salt and any dried herbs if using. 

3 Roast for 15 minutes. Carefully take out the tray and add the chickpeas and onions. Toss with the sweet potatoes and place back in the oven for another 20 minutes, or until everything is roasted and crispy. Remove from oven when done.

4 In the meantime, add 1 cup of quinoa and 2 cups of water into a pot over medium high heat. Once water begins to boil, reduce the temperature to a medium low and cover. Let quinoa simmer covered for 15-20 minutes. Remove from heat and fluff quinoa with a fork. 

5 Mix together the sauce ingredients into a bowl and set aside. 

6 Add 1 cup of spinach in a bowl and then add quinoa (NOTE: if you do not want your spinach to wilt, let your quinoa cool first). 

7 Add roasted sweet potatoes, onions and chickpeas. Top with avocado, nuts and seeds. Then drizzle the spicy tahini sauce.