Did you know that upping your intake of sweet vegetables can help cut down sugar cravings?
I'm definitely one of those people who notices myself craving something sweet from time to time. For me, there is nothing more soothing than curling up on the couch in a blanket with a square of dark chocolate. And there's nothing wrong with that! No one can take my occasional chocolate fix away from me.
However, I've found that warm nourishing plant-based meals like this Buddha Bowl (recipe adapted from the Minimalist Baker) help cut down on the urge for something bigger like a cookie or a piece of cake.
There are a few ways that you'll get natural sugars in this dish. They're in the sweet potatoes, the sweet red onions, and the yummy maple tahini dressing that is balanced out with a hit lemon juice. It's sweet, savory, a touch sour, and oh so satisfying texturally!
It only takes 30 minutes too which makes it the perfect weekday or weeknight fix when you're wanting something healthy, quick, grain-free, warm, and delicious. I did not miss the grains in this one since there's plenty of fiber to fill you up in the potatoes and broccoli, but feel free to supplement your meal with brown rice or quinoa if you're feeling it.
Serving size: 3 servings
Prep time: 5 minutes | Cooking time: 25 minutes | Total time: 30 minutes
2 tbsp olive oil
1/2 medium red onion (sliced in wedges)
2 small sweet potatoes (sliced in medallions)
1 bundle broccolini (large stems removed, chopped)
2 big handfuls kale (large stems removed, chopped)
1/4 tsp each salt + pepper
Chickpeas + Tofu
1 15-ounce chickpeas (drained, rinsed + patted dry)
1/2 block of firm/extra-firm tofu
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/2 tsp tsp oregano (optional)
1/4 tsp turmeric (optional)
1/4 tsp each salt + pepper
Lemon Maple Tahini sauce
1/4 cup tahini
1 tbsp maple syrup
1/2 medium lemon (juiced)
2-4 tbsp hot water (to thin)
Optional garnishes: fresh cilantro and sesame seeds
Preheat oven to 400 degrees and arrange sweet potatoes and onions on a baking sheet. Drizzle with a bit of oil, making sure everything is well coated on both sides.
Bake for 10 minutes, then remove from oven. Flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper.
Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add the chickpeas and tofu to a mixing bowl and toss with seasonings. Once hot, add 1 tbsp oil to the chickpeas and tofu and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. 10 minutes total at slightly over medium heat was perfect for me.
Once the chickpeas + tofu are golden, remove from heat and set aside.
Prepare sauce in a medium bowl by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until the sauce is to your desired consistency.
To serve: Divide vegetables between 3 serving bowls and top with chickpeas, tofu + tahini sauce. Garnish with cilantro and sesame seeds and enjoy!
I hope you and yours love this recipe as much as I do.
If you make this recipe, snap a photo and hashtag it #katalystliving.
I love seeing your creations!