Sweet Potato Chickpea Buddha Bowl
Ingredients
- 200g tofu
- 1 sweet potato (200g)
- 1 red onion
- 2 cloves garlic
- 230g chickpeas (1 can)
- 1 teaspoon chili powder
- 300g cooked cauliflower rice
- 2 tsp tikka masala
- 50g leafy greens (salad)
- 1 carrot
- 1 avocado
- 1/4 lime
- Salt and pepper to taste
Marinade
- 2 tbsp olive oil
- 1 tsp hot sauce
- 1 tsp paprika
- Salt and pepper to taste
Preparation
Make the marinade: In a small bowl, combine the olive oil, hot sauce, paprika, salt and pepper. Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
Lay the sweet potato, onion, and garlic on a baking sheet and bake for 20 minutes on 200ºC.
In a medium bowl, add the chickpeas, salt, pepper, chili powder, and chopped garlic to a bowl and stir to combine.
Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
Fry the tofu for about 10 minutes on each side.
Cook the cauliflower rice for about 5 minutes and add 2 tsp of tikka masala. Set aside.
Combine the cauliflower rice, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice.
