Chickpea and Grilled Sweet Potato Bowl
Chickpea and Grilled sweet potato bowl is a perfect meal for your weight loss dinner. This vegan dinner bowl is also known as a Buddha Bowl.
Servings 2 bowls
Equipment
- Oven
- Saucepan
- Mixing Bowl
Ingredients
For Sweet Potato
- 1 large sweet potato diced
- ¾ teaspoon black pepper powder
- ½ teaspoon dry mango powder amchoor
- ½ teaspoon red chili powder
- ¼ teaspoon salt
For Chickpeas
- 1 cup cooked chickpeas
- ¼ teaspoon red chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- ½ teaspoon cumin powder
For mushrooms
- 10 button mushrooms chopped into 4 pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
For bowl sauce
- 4 tablespoon yogurt
- 1 tablespoon lemon juice
- ½ teaspoon grated garlic
- 2 teaspoon tahini optional
- ¼ teaspoon salt
Other ingredients
- ½ red capsicum
- 5 olives pitted
- 1 cucumber diced
- 1 cup corn
- 1 teaspoon red chili flakes
- 1 teaspoon dried oregano
- 4 tablespoon cooking oil
Instructions
For sweet potato
- Chop sweet potato to bite size and marinate with salt, pepper, red chili powder and amchoor powder. Spread the seasoned sweet potatoes on a baking dish and grill in the oven for 15 minutes. You can also cook them in an air-fryer too.
For chickpeas
- Heat 1 tbsp olive oil and add cooked chickpeas. Season with salt, pepper, cumin powder and red chili powder. Roast for a couple of minutes on medium heat. Remove from heat.
For mushrooms
- In the same pan, heat some cooking oil and add chopped mushrooms with salt and pepper. Fry for 2 minutes and set aside.
For sauce
- In a bowl, mix together 3 tbsp yogurt, 1 teaspoon lemon juice, 1/2 tsp grated garlic, salt, and 2 tsp tahini paste. Set aside in the refrigerator.
To serve
- In a single serving bowl, arrange grilled sweet potatoes, roasted chickpeas, boiled corn, mushrooms, chopped cucumber, red capsicum, olives, and finally drizzle the yogurt sesame sauce just before serving.
- Serve as dinner or lunch.