Crispy Chickpea Buddha Bowls
with Roasted Veggies & Tahini-Honey Yogurt Sauce
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Treat your taste buds and your tummy to a whole bowl o’ wholesome. The story goes that Buddhist monks would fill their bowls with whatever locals could give them, winding up with assorted deliciousness. In that great tradition, this meatless meal roasts chickpeas in peppery spices until they’re crispy, along with cubes of butternut squash and thick-cut zucchini. With tongue-coating richness, a sauce blended from yogurt, honey and tahini takes it into a spiritual dimension.
We will send you:
- 300g Diced butternut squash
- 1 Lemon
- 2 Zucchini (green, yellow or heirloom)
- 540ml Chickpeas (canned)
- 45ml Tahini
- 160g White rice
- 14g Honey
- 100g Greek yogurt
- 11g Tapas Time spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, sugar, green bell pepper, turmeric, cayenne pepper)
Contains: Sesame, Milk, Mustard
You will need:
Medium pot
Strainer
Whisk
2 Sheet pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
11 g
Sodium
1830 mg
Total Carb
143 g
Sugars
24 g
Protein
32 g
Fibre
19 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter (double for 4 portions). Fluff the rice.
Roast the chickpeas
Meanwhile, drain and rinse the chickpeas. On a lined sheet pan, toss with a generous drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 15 to 18 min., until slightly crispy.
Roast the zucchini & squash
Meanwhile, quarter the zucchini lengthwise; halve crosswise. On a second lined sheet pan, toss the zucchini and squash with a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 15 to 18 min., until tender.
Make the sauce
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. In a medium bowl, whisk the yogurt, tahini, lemon juice, honey, 2 tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your bowls. Top with the chickpeas, zucchini and squash. Drizzle with the sauce. Garnish with the lemon wedges. Bon appétit!
