Spice-Filled Chickpea Buddha Bowl

Serves 3 – 510 Calories Per Serving – 22g fat/69g carbs/12g protein

Instructions

• 1 Can Chickpeas
• 2 Tsp Olive Oil
• 1/2 Tsp Chili Powder
• 1/2 Tsp Cumin
• 1/2 Tsp Turmeric
• 2 Sweet Potatoes
• 1 Red Onion
• 1 Red Bell Pepper
• 1 Broccoli Head
• 2 Tsp Olive Oil
• 1 Tsp Garlic Powder
• 1/4 Cup Tahini
• 2 T Water
• 2 Tsp Sriracha
• 1 T Monk Fruit Maple Syrup
• 1/2 Lemon
• 1 Avocado
• Sea Salt as Needed

Instructions

• Pre-heat oven to 400 and place parchment paper on baking sheet
• Dice sweet potato, onion, pepper, and broccoli and place on baking sheet, drizzling with half of olive oil, salt, and garlic powder, baking for 30 minutes
• In a small skillet, heat other half of olive oil and cook chickpeas with chili, cumin, turmeric, and salt
• Mix together tahini, water, Sriracha, maple syrup, lemon, and sea salt
• Slice avocado, assemble all veggies into bowl, and top with tahini sauce