For the roasted vegetables:
700 g or approx. 2 medium sweet potatoes, cubed
1–2 tbsp RAW Greek Extra Virgin Olive Oil
1 tbsp cornstarch
1 tbsp nutritional yeast
½ tsp salt
1 medium onion (150g), quartered
1 400g can chickpeas, drained and rinsed
For the spicy tahini dressing:
¼ tsp salt
65g cup RAW Whole Sesame Tahini
1 tbsp hot sauce
½ tsp garlic powder
1 ½ tbsp maple syrup
For the Buddha Bowl:
170 g quinoa, dry
268 g kale or spinach
1 avocado, optional
1 nuts, optional
1 seeds, optional
1. Preheat oven to 210°C
2. Add cubed sweet potatoes onto a baking tray and drizzle with oil (if using). Dust and toss in corn starch and nutritional yeast. Season with salt and any dried herbs if using.
3. Roast for 15 minutes. Carefully take out the tray and add the chickpeas and onions. Toss with the sweet potatoes and place back in the oven for another 20 minutes, or until everything is roasted and crispy. Remove from the oven when done.
4. In the meantime, add the quinoa and 475 ml of water into a pot over medium high heat. Once water begins to boil, reduce the temperature to a medium low and cover. Let quinoa simmer covered for 15-20 minutes. Remove from heat and fluff quinoa with a fork.
5. Mix together the sauce ingredients into a bowl and set aside.
6. To assemble bowls, add 67 g of spinach in a bowl and then add quinoa (however, to ensure the spinach does not wilt, let your quinoa cool first). Then add on roasted sweet potatoes, onions and chickpeas. Top with avocado, nuts and seeds. Then drizzle on RAW tahini sauce.
7. Serve and enjoy.