Buddah Bowls: Our favorite recipes

Sweet potato chickpea bowl

• 1 extra-large sweet potato, peeled and diced small
• one 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry
• about 1 1/2 cups broccoli florets
• 1 small/medium red onion, peeled and sliced into small chunks
• 2 to 3 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt, or to taste
• 1 avocado
  
• 1 t your favorite dressing (I use Annie's Green Goddess)
  
• 3/4 teaspoon freshly ground black pepper, or to taste
• minced garlic, optional and to taste
• about 4 cups kale, divided (4 big handfuls, or more if desired)
• Your favorite protein; tofu, seitan, tempeh, chicken, eggs, etc (we usually use tempeh)
  

Directions: 
1. Preheat your oven to 425 degrees.
2. Line tray with foil and cover with sweet potato, chickpeas, broccoli and onion. Drizzle olive oil and add to taste; salt, pepper, tumeric, garlic, or any other seasoning you like. 
3. The veggies will take about 20-25 minutes to cook. Toss at least once, and check sweet potatoes for tenderness to ensure they're cooked fully. 
3. Once your veggies are done, set aside to let them cool while you build the rest of your bowl.
4. Cook your chosen protein. We use tempeh or tofu which we cook in a bit of olive oil on a pan for 5-10 minutes.
5. Kale; some people like  theirs crispy and some like theirs slightly sauteed. I prefer mine slightly sauteed which is just adding a bit of water and kale to a pan and cooking on light heat for a few minutes. If you prefer yours the way it is, then go ahead and just add a cup to each bowl.
6. Once the kale is added and veggies are cooled a bit, add the veggies to the bowl with 1/4 avocado in each bowl with your favorite dressing.
7. Enjoy right away or store in the fridge in airtight container for up to 4 days. 

Nutrition: Per serving
Calories: 315
Protein: 11-25g (depends on the protein you choose)
Fat: 16.8g
Carbs: 32g
Sodium: 274g
Fiber: 10g

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