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Sweet Potato & Chickpea Buddha Bowl

Flavoursome and nourishing meal paired with a sweet tahini sauce
Difficulty Level: Easy
Serves: 4


Canola oil, for baking and frying
1 red onion, sliced
1 large sweet potato, chopped
1 bundle of asparagus, chopped
1 small bunch of kale, shredded
1 400g can of chickpeas
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon paprika
1 teaspoon dried oregano or basil
¼ cup tahini
1 tablespoon maple syrup
½ medium lemon, juiced
2-4 tablespoons hot water
Salt and pepper, to taste


  1. Preheat oven to 200 C
  2. Arrange potatoes on baking tray and coat with oil. Bake for 10mins
  3. Add in asparagus and onion. Bake for a further 15mins
  4. Add in kale. Bake for a further 5mins or until kale is crispy and veggies are soft
  5. While veggies are baking, heat a saucepan over medium heat and add in chickpeas, cumin, chilli, paprika and herbs. Fry for 10mins or until browned
  6. Prepare sauce by mixing tahini, maple syrup, lemon juice and hot water to desired consistency
  7. Prepare bowl by layering kale with sweet potato, onion, asparagus and chickpeas and drizzling sauce on top