This is my go-to dinner – a hearty bowl full of wholesome comfort foods topped with a yogurt tahini sauce and ready in less than 30 minutes. This recipe was adapted from the Sweet Potato Chickpea Buddha Bowl recipe by Minimalist Baker. I added Green Valley Lactose-Free Plain Yogurt for a creamier smoother tahini sauce. Tip: make a larger batch of yogurt tahini sauce to keep in your fridge for a quick condiment on any meal.
Aura Aguilar, Santa Rosa, CAIngredients
Vegetables:
2 Tbsp. olive oil
2 large sweet potatoes, halved
1 bundle broccolini, chopped
2 big handfuls kale, larger stems removed
Salt and pepper to taste
Chickpeas:
15 oz. (1 can) chickpeas, drained, rinsed, patted dry
1 tsp. cumin
¾ tsp chili powder
¾ tsp garlic powder
¾ tsp paprika
½ tsp oregano (optional)
Salt and pepper to taste
Yogurt Tahini Sauce:
¼ cup Green Valley Lactose-Free Whole Milk Plain Yogurt
¼ cup tahini
1 Tbsp. maple syrup
½ – 1 lemon, juiced
2-4 Tbsp. hot water to thin
Instructions
- Preheat oven to 400˚F and arrange sweet potatoes on a baking sheet. Drizzle with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven. Flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch of salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp. oil and chickpeas and sauté over medium heat for about 10 minutes, stirring frequently. If they’re browning too quickly, turn down heat.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding yogurt, tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: divide vegetables amongst 2-3 plates and top with tahini sauce.
Recipe adapted from Minimalist Baker’s Sweet Potato Chickpea Buddha Bowl.
Organic Whole Milk Yogurt 
