Vegan Buddha Bowl with Tahini Dressing

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Περίπου 5 λ.

2. 2

   In a large bowl, combine the sweet potato, chickpeas, olive oil, paprika, cumin, salt, and black pepper. Toss well to coat everything evenly.

   Περίπου 5 λ.

3. 3

   Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Avoid overcrowding the pan to ensure even roasting and crispiness.

4. 4

   Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized, and the chickpeas are slightly crispy. Flip them halfway through cooking.

   Περίπου 25 λ.

5. 5

   While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt and pepper until smooth and creamy.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Add more water, one teaspoon at a time, if the dressing is too thick.

6. 6

   Divide the mixed greens between two serving bowls.

   Περίπου 1 λ.

7. 7

   Top the greens with the roasted sweet potatoes and chickpeas, diced cucumber, and halved cherry tomatoes.

   Περίπου 2 λ.

8. 8

   Drizzle generously with the tahini dressing and serve immediately.

   Περίπου 1 λ.