Turmeric Chickpea Buddha Bowl

Ingredients:

  • 1 Avocado

  • 1 Beet, medium

  • 2 Blood orange when in season, medium Oranges

  • 4 cups Kale

  • 1 pinch Lemon, Zest

  • 1 cup pomegranate arils

  • 1 cup Sprouts

  • 1 cup Turmeric chickpeas

  • 1 tbsp Lemon juice

  • 2 tbsp Sesame tahini

  • 1 cup Quinoa, cooked and cooled

  • 1/4 tsp Kosher salt

  • 1 pinch Kosher salt

  • 2 tbsp Olive oil, Extra Virgin

  • 1/2 cup Walnuts

  • 1 tbsp Water

  • 1 medium sweet potato (peeled and diced into 1/4" pieces)

 

Instructions:

  1. Heat oven to 400°; toss together BEETS, SWEET POTATO, OLIVE OIL, and SALT; place on baking sheet; bake 15 minutes, or until tender; set aside to cool.

  2. Chop KALE, ORANGE, AVOCADO, and WALNUTS; portion out the POMEGRANATE, QUINOA, TURMERIC CHICKPEAS, and SPROUTS; if you're meal prepping this buddha bowl in advance, store all ingredients separately until ready to use.

    • Kale tip: Add a little olive oil and salt to the kale and massage gently with your hands until kale starts to become tender. This makes it more palatable and delicious!

  3. In a small bowl, whisk together TAHINI, LEMON JUICE, WATER, LEMON ZEST, and (optional) SALT until combined; if needed, adjust the consistency by adding more tahini or water.

  4. Evenly divide ALL ingredients across 4 bowls and drizzle with lemon tahini dressing; serve immediately or store in airtight containers and refrigerate up to two days. If serving later, wait to add the dressing.


Photo from pinterest.com

Photo from pinterest.com

Jessica Schatz