Another January is upon us along with resolutions and new beginnings. So, are you all doing the Veganuary challenge or is it dry January for you? I’ve done the dry January thing, so this year I’m about Veganuary. Fortunately for me, I’ve been doing a lot of plant based recipes over the past few years, so I’ve got a lot to work with and a lot to share with you. Even if you don’t want to commit to a whole month of plant based eating, even a few days a week is a step in the right direction. There are also so many great plant based products out there now, so it makes it easier to cook up great plant based meals. I’ve been using Country Crock Plant Butter for a while now. It’s a great alternative to dairy butter and it’s an easy swap to make.
I developed this plant based recipe for Sweet Potato & Chickpea Buddha Bowls for Country Crock Plant Butter. What I love about this recipe, and you will too, is that it’s easy to make, easy to eat and easy to clean up. Sweet Potatoes, kale and spiced chickpeas cook on the same sheet pan and are ready in just 30 minutes. Serve the veggies in bowls with with quinoa and drizzle with a simple 3 ingredient tahini dressing. Tahini mixed with maple and lemon makes an easy and delicious dressing, you might want to make extra and use it on your favorite salads.
Quinoa is super easy to cook, but if you want to save time you can use a pouch of precooked quinoa or any rice/grain blend. Cauliflower rice works too.
Bowls are fun to serve because they’re so easy to customize, just add all of your favorite things. I like to add avocado and a squeeze of lemon. Shredded cabbage or carrots, sliced radish, chopped nuts, hemp seeds, or anything you have in your pantry or fridge, are all good options.
This plant based recipe for Sweet Potato & Chickpea Buddha Bowls is easy to make,easy to eat and easy to clean up. Everything cooks on the same sheet pan and is ready in just 30 minutes. Sweet Potatoes, kale and spiced chickpeas are served with quinoa and drizzled with a 3 ingredient tahini dressing.
- 1 can (15 oz.) chickpeas, rinsed and drained
- 4 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, melted and divided
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 large sweet potato (about 12 oz.), cut into 1-inch pieces (about 3 cups)
- 1 red onion, sliced
- 1 bunch kale, ribs removed and cut into bite-sized pieces (about 4 cups)
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 2 to 4 tablespoons water
- 2 cups cooked quinoa
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Preheat oven to 400°F. Toss chickpeas with 1 tablespoon melted Country Crock Plant Butter, cumin, garlic powder and smoked paprika. Season with salt. Arrange chickpeas on one half of large baking sheet.
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Toss sweet potatoes and onion with 2 tablespoons melted Plant Butter. Season with salt if desired. Arrange on other half of baking sheet. Bake 20 minutes, stirring halfway through cooking.
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Toss kale with remaining 1 tablespoon melted Plant Butter. Arrange kale over chickpeas and sweet potatoes on baking sheet. Bake 10 minutes or until kale is crisp and beginning to brown.
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While vegetables are cooking make tahini dressing. Combine tahini, maple syrup and lemon juice. Stir in water until desired consistency. Serve chickpeas, vegetables and cooked quinoa in bowls and drizzle with dressing.
