Vfit DetoxWeek 4

Protein Packed Buddha Bowl

Makes 3 Lunches

If this is going to be your 'GO-TO' lunch for the week, feel free to double the recipe and store prepared ingredients in the freezer or fridge.

 

Build your bowl ahead of time or fresh before lunch!

 

Remember: Build-A-Bowl and Arbonne Shakes are also a substitute for lunches :)

Ingredients:                                                                                              

2 Tbsp olive, melted coconut, or grape seed oil

1/2 red onion, sliced in wedges

2 large sweet potatoes, halved

1 bundle (227 g) broccolini, large stems removed, chopped

2 big handfuls kale, larger stems removed

1/4 tsp each salt + pepper

15-ounce (425 g) chickpeas, drained, rinsed + patted dry

1 tsp cumin

3/4 tsp chili powder

3/4 tsp garlic powder

1/4 tsp each salt + pepper

1/2 tsp oregano (optional)

1/4 tsp turmeric (optional)

1/4 cup (56 g) tahini

1 Tbsp maple syrup

1/2 lemon, juiced

2-4 Tbsp hot water to thin

 

Action:

Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

- 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 chickpeas to a mixing bowl and toss with seasonings.

- Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.

- Once the chickpeas are browned and fragrant, remove from heat and set aside.

- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.

- To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

- Best when fresh, though leftovers will keep for a few days in the fridge.

 

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