I’m back with another recipe, and this one is a good one. My schedule has been very hectic recently and I don’t have a lot of time to cook, so when it comes to dinner I want something easy, fast, but still super delicious.
The fastest way to create a really flavoursome dish is by using a variety of herbs and spices, they’re such an easy way to amp up a meal. I’m obsessed with all things garlic, so I love adding the Schwartz Garlic Granules to every dish I’m making – they just add so much flavour so quickly!
I’ve used them in this recipe to create some super savoury, garlic-y chickpeas which are really the star of this buddha bowl. I love this recipe for a healthy and delicious weeknight meal – it’s quick, easy and ticks all the flavour boxes!
What you’ll need (serves 2):
For the buddha bowl:
- 2 small sweet potatoes
- 1 red onion
- 300g tenderstem broccoli
- 3 large handfuls of curly kale
- olive oil
- salt and pepper
For the chickpeas:
- 1 tin chickpeas (drained, rinsed and patted dry)
- 1 tsp Schwartz Garlic Granules
- 3/4 tsp cumin
- 3/4 tsp hot chilli powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the tahini dressing:
- 60ml tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1/2 tsp Schwartz Garlic Granules
- 3 tbsp hot water
How to make:
- Preheat the oven to 200ºC. Slice the sweet potatoes in half and chop the red onion into wedges, then transfer to a lined baking tray (ensure that the potatoes are skin-side down). Drizzle with olive oil and place in the oven to roast for 15 minutes.
- Whilst they are roasting, trim the stems off of the tenderstem broccoli. Once the 15 minutes are up, add the broccoli to the baking tray and drizzle with olive oil. Season with salt and pepper and roast for a further 10 minutes.
- When it has been 10 minutes, flip the sweet potatoes to flesh-side down. Add the kale to the baking tray, drizzling with oil and seasoning with salt and pepper. Roast for a further 5 minutes, then set aside.
- Whilst those are roasting, begin preparing the chickpeas. Add the rinsed chickpeas to a bowl and season with the Schwartz Garlic Granules, cumin, hot chilli powder and salt and pepper, stirring to ensure that everything is combined.
- Heat a frying pan over medium heat. Once hot, add the oil and chickpeas and cook for 10 minutes, stirring frequently.
- Whilst the chickpeas are cooking, begin the dressing. Add the tahini, Schwartz Garlic Granules, lemon juice and maple syrup into a bowl and whisk until combined. Add a tablespoon of hot water at a time to loosen to a pouring consistency.
- Once everything is cooked, it’s time to plate! Slice the sweet potatoes into bite sized pieces, then transfer to the bowl. Add the vegetables and chickpeas, then drizzle with the tahini dressing and serve.
This recipe is so easy to make because so much of it is roasted, and everything will last in the fridge for a few days so it’s a great one to meal prep.
The garlic-y chickpeas are really the standout of this dish, thanks to the Schwartz Garlic Granules, which are available to buy from Tesco. If you’re looking for a fast way to add a lot of flavour, I would definitely recommend trying these out!
I hope you guys enjoyed this recipe, let me know what you think of it if you decide to try it out! See you next time,
*This is post is sponsored by Schwartz, however all thoughts and opinions are my own. Read more in my disclaimer.