Sweet Potato with Roasted Vegetables and Chickpea Buddha Bowl with Peanut Sauce

 This was quite the hit on Facebook and it tasted delicious so now it is going to be here for all to enjoy! This recipe was inspired by Minimalist Baker Sweet Potato Chickpea Buddha Bowl recipe but altered fairly significantly because we left out the oil, changed up the veggies a little bit and replaced tahini with peanut butter. Any nut butter replacement would likely suffice but this was delicious and another thought we had would to consider replacing the lemon with orange. That would be fantastic as well! Enjoy!

What you need:

Roasted vegetables:

• 2 large sweet potatoes cut in half
• 1/2 red onion, quartered into wedges
• 1-2 cups chopped broccoli 
• 1 handful baby kale

For chickpeas:

• 1 15-ounce chickpeas (mostly drained but some aquafaba still moistening the chickpeas)
• 1 tsp cumin
• 3/4 tsp chili powder
• 3/4 tsp garlic powder
• 1/4 tsp each salt pepper
• 1/2 tsp tsp oregano 
• 1/4 tsp turmeric 

Peanut sauce

• 1/4 cup creamy peanut butter, unsweetened 
• 1 Tbsp maple syrup
• 1/2 medium lemon (juiced)
• 2-4 Tbsp hot water (to thin, I used about 6 TBS total)

What to do:

1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a parchment covered baking sheet.
2. Mix the chickpeas with seasonings and place on second parchment covered baking sheet and place in second rack below the roasting vegetables. Keep in oven until all vegetables are done roasting. 
3. Bake potatoes for 10 minutes, then remove from oven flip sweet potatoes and add broccoli (may want to sprinkle a little cumin and chili powder over them)
4. Bake for another 8-10 minutes, then remove from oven and add kale. Bake for another 4-5 minutes then set aside.
5. Prepare sauce by adding peanut butter, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
6. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas peanut sauce.
7. Best when fresh, though leftovers will keep for a few days in the fridge.