Buddha Bowl


INGREDIENTS Marinated Kale Sweet Potato Chickpeas Broccoli

Red Onion Tahini Sauce Lemon Juice Oregano Turmeric DIRECTIONS

  1. Marinated Kale: Gently rub kale with some olive oil.

  2. Sweet Potato: Scrub clean and cut your sweet potato in half and roast in a 400 degree oven for about 40 minutes.

  3. Roasted Broccoli: Place your broccoli on a baking dish, sprinkle with olive oil and roast at 400 for about 15 minutes.

  4. Pan Fried Chickpeas: Warm some coconut oil in a sauté pan. Rinse and drain your chickpeas and toss with turmeric, oregano, pepper and chili flakes. Throw them in a sauté pan for about 10 minutes until seared.

  5. Red Onion: Throw the red onion in a warm pan with hot coconut oil and sauté until translucent.

  6. Tahini Lemon Dressing: Mix tahini with lemon juice and serve with the bowl.

BENEFITS

  • Sweet Potato: Sweet potatoes contain soluble fiber which dissolves in water to form a gel like material. It helps lower the blood cholesterol and glucose levels.

  • Broccoli: Reduces the risk of stomach ulcers by killing off the unpleasant bacteria.

  • Chickpeas: Consuming chickpeas will increase iron metabolism and red blood cell production which is always essential for brain and nerve function.

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