Tandoori Chickpea Buddha Bowl with Garlic Tahini Sauce

Tandoori Chickpea Buddha Bowl with Tahini Sauce
Tandoori Chickpea Buddha Bowl with Tahini Sauce

I based this recipe off of one I found on Pinterest and I adjusted it to what I thought would be good together, and you can do the same depending on your taste. I always like the combination of sweet potatoes and brussel sprouts together so I used these instead of spinach and carrots. I used her tahini sauce recipe to drizzle on top and just used 1/3 the amount of olive oil because I’m trying to cut back my oil usage. Josh isn’t a fan of hummus, so he really didn’t like the tahini sauce so he used BBQ sauce, but I thought it gave it a good tang and went well with all of the spices used. This is how I made my bowl and I’ll attach the original recipe below.

Tandoori Chickpea Buddha Bowl with Tahini Sauce

1 15 oz can chickpeas

1 bag brussel sprouts, cleaned and halved

2 large sweet potatoes, peeled and diced

1 bag of cauliflower rice, TJ’s is just cauliflower and no additives

few grape tomatoes for garnish and freshness, halved

spray olive oil

1/2 tsp smoked paprika

2 tsp garlic powder

1 tsp curry powder

1/2 tsp chili powder

1/2 tsp turmeric

salt and pepper to taste

spray olive oil

Tahini Sauce

2 tbsp tahini

1 tbsp lemon juice

3 cloves minced garlic

1 tbsp apple cider vinegar

1 tsp olive oil

salt and pepper

water until thin

  1. Preheat oven to 400* and combine tahini sauce ingredients and set aside.
  2. Peel and dice sweet potatoes, add to a sprayed baking sheet, spray potatoes with olive oil spray lightly and then add salt and pepper, bake for 40-45 minutes.
  3. While potatoes are baking, clean and half brussel sprouts and put in a mixing bowl. Spray lightly with olive oil spray and add 1 tsp garlic powder, salt and pepper and spread on half of a sprayed baking sheet and add to the oven.
  4. Drain chickpeas and mix with chili powder, curry powder, salt and pepper, and turmeric. Add to the other half of the baking sheet to share with brussel sprouts and bake an additional 15 minutes. They’ll get crispier after they cool a little bit.
  5. While everything is baking, spray a saute pan with spray oil and add the cauliflower rice with smoked paprika, 1 tsp garlic powder, and salt/pepper to taste. Saute until tender.
  6.  Combine everything in a bowl and top with a drizzle of tahini sauce.IMG_0057.jpg

Original – Recipe here

3 Comments Add yours

  1. mistimaan says:

    Nice and tasty recipe 🙂

    Like

  2. Mari T Molinet says:

    I made this tonight and it was great!! The only thing I did differently was replace the cauliflower with sauteed portabella mushrooms. I sauteed them in paprika, minced garlic, salt, pepper and a little bit of minced basil.

    Like

    1. Awesome! That sounds like it would be great too. So glad you’re making these!

      Like

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