Turmeric Roasted Potato Buddha Plate
With Chickpeas, Carrots, Spinach and Kale, topped with a Tahini Dressing
A super easy Buddha bowl to make. The potatoes, carrots, and chickpeas are cooked on one roasting pan. Tahini dressing can be made quickly in food processor or blender. And the garlicky kale and spinach with lemon juice just take a few minutes on the stovetop.
Prep time: 20-25 minutes
Cook time: 30 minutes
Servings: 2
For the Roasted Potatoes and Chickpeas:
I used a mix of purple potatoes, sweet potatoes, and white potatoes. But if you just have one type of potato that will work fine too.
2 cups Potatoes, cut in quarters
1 15 oz can of chickpeas, rinsed and drained
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp garlic
1/2 tsp onion powder
Pinch of salt
For the Carrots:
2 cups carrots, cut in large wedges (like for a stew)
1 tsp olive oil
1tsp maple syrup
1/4 tsp turmeric
1/4 tsp garlic
1/4 tsp paprika
Pinch of Salt
For the Wilted Kale and Spinach
Again if you don’t have both in your fridge, it works just fine with one or the other.
1 cup Kale, washed, de-stemmed, and roughly chopped/torn
1 cup spinach, washed
2 tsp olive oil
1 garlic clove, minced
1 tbsp lemon
Pinch of salt
For the Tahini Dressing
1/4 cup Tahini
Juice, of one medium-size lemon
1/2 tsp garlic
1 tbsp maple syrup
water (start with 2 tbsp and add more if needed to thin)
Instructions
Preheat oven to 425 F
Cover a large cookie sheet with parchment paper
Place potatoes, chickpeas and carrots on the pan and put in oven to bake for 15 minutes.
After 15 minutes, flip/stir everything and cook for 15 more minutes (or until potatoes are tender and chickpeas are crispy)
While the potatoes are in the oven, make your dressing. Put all ingredients for the dressing in food processor or blender and mix until smooth. If too thick, add a little water.
About 5 minutes before potatoes and vegetables are ready to come out of oven, prepare the wilted kale and spinach. Heat oil over medium heat in skillet; once hot, add garlic and cook for about 2 minutes. Add spinach and kale, as soon as it starts to wilt, add lemon juice and pinch of salt.
Serve: Divide Kale/Spinach mix between two plates. Top each plate with 1/2 of the roasted potatoes, chickpeas, and carrots; top with dressing.