Chickpea Buddha Bowl

1. Cooked Broccolini

Preheat a pan over medium heat. Add blended oil, broccolini, kosher salt, and ground black pepper. Sauté for 5-7 minutes until broccolini is tender. Set aside.

2. Sautéed Red Onions

In the same pan, add blended oil, red onion, kosher salt, and ground black pepper. Sauté for 5 minutes until onions are caramelized. Set aside.

3. Sautéed Kale

In the same pan, add blended oil, green kale, kosher salt, and ground black pepper. Sauté for 5 minutes until kale is wilted. Set aside.

4. Seasoned Chickpeas

In a bowl, mix canned chickpeas, chili powder, ground cumin, kosher salt, garlic powder, and blended oil. Heat a pan over medium heat and add the chickpea mixture. Sauté for 5 minutes until chickpeas are heated through and slightly crispy. Set aside.

5. Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss sweet potato with chili powder, blended oil, and kosher salt. Spread on a baking sheet and roast for 20-25 minutes until tender. Set aside.

6. Tahini & Maple Sauce

In a bowl, whisk together ground black pepper, water, kosher salt, lemon juice, pure maple syrup, tahini paste, and blended oil until smooth.

7. Assembly

Arrange cooked broccolini, sautéed red onions, sautéed kale, seasoned chickpeas, and roasted sweet potatoes on a serving plate. Drizzle with tahini & maple sauce.