Sweet Potato Chickpea Buddha Bowl Recipe | Samsung Food App

Ingredients

• 1 Tbsp olive oil
• pinch salt
• 1 lb sweet potatoes
• 2 tbsp cornstarch
• 14 oz extra firm tofu
• 1 head broccoli
• Splash soy sauce
• 1 15-ounce can of chickpeas, drained and rinsed
• 3 Tbsp olive oil
• 1 1/2 tsp whole cumin seeds
• 2 tsp smoked paprika
• 1 tsp ground cardamom
• 1 1/2 tsp turmeric
• 1/4 cup tahini
• 2 Tbsp honey or maple syrup
• juice of 1 lime
• 2-4 Tbsp hot water ((to thin))