Potato Buddha Bowl
 | Cooking Time 30 minutes |
 | Serves 4 |
INGREDIENTS
- 6 Red potatoes, cut into 2cm pieces
- 2 red onions, peeled sliced into 6 wedges each
- 2 bunches broccolini
- 6 kale leaves, stem removed and torn into pieces
- 2 cups brown rice, cooked
- 1 can (425g) chickpeas, drained, rinsed and patted dry
- 1 tsp ground cumin
- 3/4 tsp chilli powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt and pepper
- 1/2 tsp oregano (optional)
- 1/4 tsp turmeric (optional)
- Pumpkin seeds (optional)
- 1 cup Greek natural yoghurt
- 1 tsp tahini
- ½ tsp turmeric, ground
- Juice of half a lemon
- ½ clove garlic
- 1 tsp runny honey
- Salt and pepper to taste
DRESSING
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Preheat oven to 200°C and arrange potatoes and onions on a lined baking tray. Drizzle both with a bit of oil, making sure the flesh of the potatoes are well coated.
- Bake for 15 minutes, then remove from oven, toss potatoes and add broccolini. Drizzle broccolini with a little oil and season.
- Bake for another 5 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season. Bake for another 4 minutes then set aside.
- While vegetables are roasting, heat a large pan over medium heat and add chickpeas to a mixing bowl and toss with optional seasonings.
- Once hot, add 1 tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If the opposite, increase heat. Try 10 minutes total at slightly over medium heat.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Season and set aside.
- To serve: place half a cup of brown rice in each bowl. Divide vegetables between 4 serving bowls and top with chickpeas, sauce and seeds.
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