Some call this type of dish a Buddha bowl, which sounds exciting. I didn’t intentionally make this with that end idea. I was ill all week and had no energy to make it to a store. I had a jar of frozen chickpeas and some root vegetables on hand and that was basically the extent of the fresh food I had.
Whenever I have root vegetables, my top choice is to roast them.
Paired with homemade ginger beer, this meal was hearty, and felt like just the thing to knock out an illness.
Wash and dice a butternut squash and your choice of potatoes into similar sizes. I used 2 purple sweet potatoes.
Drizzle with oil, then roast at 450F until fork tender.
Meanwhile pat dry 1-2 cups of chickpeas, and toss them with oil and any spices you’d like such as cumin, harissa, paprika, or ras el hanout.
Roast chickpeas, stirring occasionally, until browned and crispy.
While everything roasts, make a sauce with tahini, liquid aminos, a touch of maple syrup, and a squeeze of lemon or lime.
Once chickpeas and vegetables are roasted, add to a bowl, then add a few torn kale leaves without ribs, and drizzle with the sauce.
Peace and love,