Beans, grains, veggies go into Buddha Bowl

CHEF RANDY

Roasted veggies Buddha Bowl

Buddha Bowls are typically vegan offerings made with whole grains, veggies and plant-based protein sources. This one has roasted garnet yams, red onion, broccolini, kale and chickpeas with tahini dressing. Photo by Randy Graham

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By Randy Graham

Correspondent

What makes a good Buddha Bowl? There is no official rule for creating them, but they generally include seasonal vegetables, plant-based proteins and whole grains. This simple vegan bowl includes roasted garnet yams, broccolini, kale, sautéed chickpeas and my delicious tahini dressing.

Yield: 2 servings.

INGREDIENTS

3 small garnet yams (cut in half lengthwise)

½ medium red onion (sliced in wedges)

3 tablespoons extra-virgin olive oil (divided)

1 bundle broccolini (woody stems removed, chopped)

¼ teaspoon salt

¼ teaspoon cracked black pepper

2 big handfuls of kale (stems removed)

15-ounce can of chickpeas (drained, rinsed and patted dry)

1 teaspoon cumin

¾ teaspoon red chile powder

¾ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon cracked black pepper

½ teaspoon dried oregano

¼ teaspoon turmeric

Tahini dressing:

1 garlic clove (minced)

¼ cup fresh parsley leaves

¼ cup chopped fresh chives

¼ cup tahini

¼ cup water

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

2 teaspoons maple syrup (or agave nectar)

DIRECTIONS

1. Preheat oven to 400 degrees. Prepare a large, rimmed baking sheet with parchment paper.

2. Arrange the yams and onions on the baking sheet. Drizzle with 1 tablespoon of oil. Place the yams skin-side down on the sheet. Bake for 10 minutes, then remove from the oven, turn the yams over, and add the broccolini. Drizzle the broccolini with 1 tablespoon of oil. Bake for another 8 to 10 minutes, then remove from the oven and add the kale. Drizzle the kale with the rest of the oil. Bake for another 4 to 5 minutes, remove from the oven and set aside.

3. Add chickpeas to a mixing bowl and toss with the seasonings (cumin through turmeric). Add 1 tablespoon of oil to a large skillet and heat over medium heat. Pour the chickpeas into the skillet and sauté, frequently stirring, for about 10 minutes. Once the chickpeas are browned and fragrant, remove from heat and set aside.

4. To serve, slice the yams into bite-size pieces. Divide the roasted vegetables between two bowls, top with the chickpeas, and drizzle with the tahini dressing.

To make tahini dressing: In a food processor, purée all ingredients until smooth. Transfer to a small bowl; cover and refrigerate overnight for best flavor.