I don’t normally post many recipes and foodie kinds of things, except for the regular food + beer pics that are dotted here and there throughout my week. Hehe. But, the other day I was feeling a bit wild + crazy, and so I challenged myself to document the recipe I was preparing for dinner. Yep. You heard that right. I mean, we gotta broaden our horizons, right?
Ok, perhaps the real reason is because I’ve been in a food rut lately. And the other day, I found myself desperately wanting something really good to eat, but the thing is, I never know what that is. Plus, I’m not the world’s best cook, nor do I really care to be. Eating is way better than preparing in my world. In any case, Lina and I were wandering around the apartment, asking each other over and over again what we felt like eating. We didn’t have a super stocked fridge, but we had enough different stuff that cooking something good was a possibility. But…. for the love of god, what would that be?!
Well, I did what any creatively-challenged person does: I got on Pinterest. I decided that since we had one sweet potato, I’d search for sweet potato recipes. Knowing that these nutritious + delicious spuds are so “in” these days, I anticipated a ton of inspiring and beautifully documented recipes. And I was right! I perused through what seemed like thousands of yummy recipes and settled on one that seemed perfect:
A sweet potato chickpea Buddha bowl.
Colorful. Easy. Tasty-looking. Healthy. And all in one dish – and, who doesn’t love the new meal-in-a-bowl trend?! Plus, we had all of the ingredients. Score me.
Just to inspire me even more, I challenged myself to document my cooking process. I am always hesitant on doing that because it just seems so damn complicated. Like I have to set everything up to look pretty, and I am no pretty cook. The kitchen is a freaking disaster when I prepare food. Plus, I have to juggle actually cooking and documenting, which leads to the possibility that I forget one or the other, and thereby leaves me with either no photos, or a burned dinner. Nevertheless, I decided I was up to the challenge. Plus, I gave myself an attitude change + decided that, dammit, this was gonna be fun. (And it was!)
I turned on some tunes and got started! So, what follows are the steps in my process + then a little recipe info, just in case you wanna give this recipe a whirl.
It was truly an easy recipe + so delicious. The only problem is that, with only 1 sweet potato + a tiny handful of broccoli, there were no leftovers! Next time: use 2 potatoes, 2 cans of chickpeas, and tons more broccoli and spinach. Or whatever veggie I choose… zucchini? Asparagus? Kale?
So, I’m officially out of my slump and have been pinning away. Perhaps it’s time to bring back the menu board + planned meals for an entire week… I’m even so food-inspired again that I rearranged the kitchen + I am loving the eclectic, funky vibe.
All this to say, the lesson I learned is to never stop changing it up + trying something new when it comes to home living. It leads to a lifestyle of inspiration, creativity, authenticity. And usually, there’s no big necessity to go out and buy a bunch of new shit. You’ve got all you need right at your fingertips. Just get creative! And don’t reinvent the wheel: find your own way to create your twist on inspiring food, design, styles that you see.
Now, happy buddha bowl eating! Namaste. xoxo liz.
Sweet potato chickpea Buddha bowl
- Sweet potato(s): cubed
- Red onion: cut in wedges
- Broccoli (you can use whatever green veggie you like), chopped into little florets
- Spinach leaves
- Salt + pepper
- Olive oil
- Chickpeas: drained, rinsed + patted dry
- Chili powder
- Garlic powder
- Salt + pepper
- Sour cream (or tahini, if you are vegan)
- Lime zest
- Juice from one lime
- Salt + pepper
- Place cubed sweet potatoes and onion wedges in a large plastic bag and drizzle oil over them. Shake to make sure all of the cubes are covered. Preheat oven to 225 C and arrange sweet potatoes and onions on a baking sheet. Use parchment paper to keep them from sticking.
- Bake for 10 minutes, then remove from oven and flip sweet potatoes/onions. Bake for 10 more minutes. Pay attention to your oven and watch to see them turn soft and a brown a little on top.
- In the meantime, prepare the sauce by adding sour cream, lime zest, lime juice, salt and pepper to a mixing bowl and stir to combine. Set aside in the refrigerator.
- Drizzle broccoli with a bit of oil and season with a pinch of salt and pepper, then add them to the roasted vegetables. Bake all of the vegetables together another 5-10 minutes, then remove from oven.
- While vegetables are roasting, add chickpeas to a mixing bowl and mix with seasonings.
- Heat a large skillet over medium heat and add 1 Tbsp oil. Once hot, add the chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- To serve: Place vegetables, chickpeas, and spinach into bowls. Top with sauce.