Sweet Potato & Chickpea Sheet Pan Buddha Bowl

Name: Sweet Potato & Chickpea Sheet Pan Buddha Bowl
Ingredients: 1 can (15 oz.) chickpeas, rinsed and drained; 4 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, melted and divided; 1 teaspoon ground cumin; 3/4 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1 large (about 12 oz.) sweet potato, cut into 1-inch pieces (about 3 cups); 1 red onion, sliced; 1 bunch kale, ribs removed and cut into bite-sized pieces; 1/4 cup tahini; 1 tablespoon maple syrup; 1 tablespoon lemon juice; 2 to 4 tablespoons water; 2 cups cooked quinoa

www.countrycrock.com

Our plant based recipe for Sweet Potato & Chickpea Buddha Bowls is easy to make, easy to eat and easy to clean up. Everything cooks on the same sheet pan and is ready in just 30 minutes. Sweet...

Keywords

Entrée
Country Crock Plant Butter
calcmenu-migration-draft-non-live
Plant-Based
One Dish Meals
Easy
Beans and legumes
Vegetables
Potatoes
Everyday cooking
Indian
Middle Eastern
Roast
Dinner
Supper
winter
Fall
Rice
Egg free
Vegetarian

View full recipe on www.countrycrock.com

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Ingredients

1 can (15 oz.) chickpeas, rinsed and drained
4 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, melted and divided
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 large (about 12 oz.) sweet potato, cut into 1-inch pieces (about 3 cups)
1 red onion, sliced
1 bunch kale, ribs removed and cut into bite-sized pieces
1/4 cup tahini
1 tablespoon maple syrup
1 tablespoon lemon juice
2 to 4 tablespoons water
2 cups cooked quinoa