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Roasted Sweet Potato and Chickpea Buddha Bowl
AVERIE COOKS20Ingredients
45Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 sweet potato (large/extra-large, peeled and diced small)
- 15 oz. low sodium chickpeas (drained, rinsed, and patted dry)
- 1 1/2 cups broccoli florets
- 1 red onion (small/medium, peeled and sliced into small chunks)
- 3 Tbsp. olive oil
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. kosher salt (or to taste)
- 3/4 tsp. freshly ground black pepper (or to taste)
- minced garlic (optional and to taste)
- 4 cups kale (divided, 4 big handfuls, or more if desired)
- 1/4 cup Tahini
- 3 Tbsp. lemon juice
- 2 Tbsp. honey (use agave or maple syrup to keep vegan)
- 1 Tbsp. apple cider vinegar
- 1 tsp. kosher salt (or to taste)
- 1/2 tsp. freshly ground black pepper (or to taste)
- garlic (optional and to taste)
- 4 Tbsp. water (or as needed to thin to desired consistency)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium1260mg53% |
Potassium560mg16% |
Protein6g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber5g20% |
Sugars12g |
Vitamin A210% |
Vitamin C140% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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