curried buddha bowls

Yum! This recipe was put together from a variety of recipes from one of my "go to" food websites, Minimalist Baker. This is warming, comforting, gluten free, dairy free, and uber healthy. Greens, antioxidants, fibre, plant based protein, anti-inflammatory, delicious... what more do you need in a meal?

There are a couple of steps, but the whole thing takes less than 40 minutes. It's all quite easy and you might have most of what you need already in your fridge or pantry!





Ingredients: 

Roasted veggies:

• 1 large sweet potato, skin on, cut into cubes
• 2 cups thinly sliced cabbage (or cauliflower or other seasonal vegetable)
• 1 (15-oz) can chickpeas, rinsed, drained
• 1/2 cup finely diced red onion
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 2 Tbsp avocado or melted coconut oil
• 1/2 tsp sea salt
• 2 Tbsp curry powder
• 1/2 tsp garam masala

Quinoa:

• 1/2 cup dried quinoa
• 1 cup water

Sauce:

• 1/2 cup cooked chickpeas (rinsed and drained)
• 1 Tbsp nutritional yeast
• 2 small cloves garlic, skin removed
• 1 Tbsp lemon juice (or lime)
• 1 Tbsp tahini (or cashew butter)
• 1/4 tsp sea salt, plus more to taste
• 1/4 tsp ground turmeric
• 1/4 tsp curry powder
• 1/8 tsp ground cumin 
• 1 dash cayenne pepper (optional - omit for less heat)
• 2 tsp maple syrup (plus more to taste)
• 1/3 cup water, plus more as needed

Other:

• Pumpkin seeds

• Hemp hearts
• Kale, spinach, or other greens
• Ripe avocado

Instructions

1. Preheat oven to 400F and line a large baking sheet with parchment paper. 
2. Add sweet potato cubes, cabbage, and chickpeas to the pan. Top only the veggies (not the chickpeas) with the diced onion. Then sprinkle garlic and ginger over the whole pan (including the chickpeas).
3. Drizzle with oil, sprinkle on salt, curry powder, and garam masala.
4. Use your hands to toss each section (sweet potatoes, cabbage, and chickpeas separately), to fully coat with oil and seasonings.
5. Bake for 20 minutes, then remove from oven, toss chickpeas and cabbage (separately), and flip sweet potatoes to ensure even baking. Return to oven and bake for an additional 10-15 minutes or until the sweet potatoes are golden brown and tender, cabbage is tender, and chickpeas are golden brown and slightly crispy.
   ​
   
6. While baking, make your quinoa: bring quinoa and water to a boil then turn the heat down to a simmer for 10-15 minutes until quinoa is fluffy.
   
   
7. While everything is cooking, make your sauce: 
   1. Add chickpeas, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne (optional), maple syrup, and water to a small blender, blend on high until creamy and smooth. Add more water as needed until a thick, pourable sauce is achieved.
      
      
8. When the veggies are done cooking, it's time to make your bowl: lay greens down with quinoa, top with your veggies, chickpeas, avocado, sauce, hemp hearts and pumpkin seeds, maybe some extra salt.... and enjoy!! 

---