CHICKPEA & SWEET POTATO BUDDHA BOWL

A protein packed meal with loads of veggies. Here’s how to make a Chickpea & Sweet Potato Buddha Bowl it’s extremely nutritious, filling and super tasty. 

Ingredients- Serves 4

300g,Firm tofu drained and cubed

1 sweet potato, peeled and cubed

½ courgette, thinly sliced ideally use a Julienne

½ a medium head of broccoli cut into small florets

1 a carrot, shredded

2 cloves garlic, grated

1 tablespoon of sesame oil

1 can of chickpeas 200 g, drained

½ teaspoon salt, plus more to taste

½ teaspoon pepper, plus more to taste

1 teaspoon chili powder

1 teaspoon garlic powder

255 g cooked quinoa or brown rice

40g leafy greens, baby kale, or spinach

1 chopped spring onion for garnish (optional)

1 teaspoon sesame seed for garnish (optional)

Juice of 1 lemon

Step 1

1. Make the marinade: In a small bowl, add both oils, soya sauce, maple syrup, and salt.

2. Mix marinade and tofu together and a container and marinate for 30 minutes.

3. Preheat the oven to 200ºC

4. Lay the sweet potato, broccoli and garlic on a baking sheet, drizzle with sesame oil and season with salt and pepper.

5. In a medium bowl, add the chickpeas, salt, pepper, chilli powder, and garlic powder to a bowl and stir to combine.

6. Put the tofu, broccoli and chickpeas in the preheated oven and cook for 20 minutes, turning half way through.

Marinade

2 tablespoons olive oil

1 tablespoon sesame oil

3 tablespoons of soya sauce

1 tablespoon maple syrup

1 teaspoon paprika

Step 2

1. Cook the quinoa as per instructions on the packet.

2. Arrange the zucchini and cabbage in a bowl with the spinach, cooked quinoa, baked tofu, broccoli and chickpeas. Squeeze on the lemon. Top with the spring onion and sesame seeds if desired.