Sweet Potato, Squash and Kale Buddha Bowl

By stancec44

This Sweet Potato, Squash and Kale Buddha Bowl is a delicious way to enjoy roasted fall root vegetables – just add some tahini dressing and crispy chili-lime chickpeas and you’re set!

Ingredients

• 2-3 tbsp olive oil
• 1 sweet potato sliced
• 1 acorn squash
• 1 head of kale
• 3 Portobello mushrooms sliced
• 4 beets sliced
• 1 small red onion sliced
• Optional toppings
• sesame seeds
• pumpkin seeds
• Coconut chips
• Roasted Chili Lime Chickpeas
• 1 can chickpeas drained, rinsed and dried
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp chili powder
• 3/4 tsp garlic salt
• 1/2 tsp pepper
• Tahini Dressing
• 1/4 cup tahini
• 2 tbsp water
• 1 tsp lemon juice
• 1/2 cup chopped cilantro or parsley
• 1 small clove garlic
• 1/4 to 1/2 tsp salt
• 1/2 tsp pepper

Details

Servings 4
Adapted from thegirlonbloor.com

Preparation

Step 1

Preheat oven to 400. Toss chickpeas with olive oil and seasonings, then spread out on a parchment-lined baking sheet. Bake for 30 min, removing from oven and tossing every 10 min.

Meanwhile, prepare other veggies, tossing in olive oil and placing on separate baking sheets. I paired the sweet potatoes on the same sheet as the squash and cooked for 20 min, and the beets with the mushrooms for 15 min. Finally, I roasted the kale and red onion last because they take the least amount of time to cook (about 7-8 min).

While veggies are roasting, make the dressing in a food processor or blender.

Once everything has finished cooking, toss all together in a large bowl. Drizzle with dressing and serve immediately.