Shred’s Buddha sweet potato bowl

Shred’s Buddha sweet potato bowl
  1. Make the roasted sweet potatoes: Preheat the oven to 200c. Dice up the sweet potato, drizzle it with some olive oil, season with garlic powder and chili powder, salt, and pepper, and toss.
  2. Place the potatoes onto a baking sheet in a single layer and roast for 25mins in the oven until the potatoes are tender and slightly golden brown. To get them even crispier, you can flip them over halfway through the cooking time.
  3. Sauté the kale: Heat up some olive oil and garlic in a large pan over medium heat, Add in the sliced kale

    4. Cook the chickpeas: Sauté some onions, peppers and garlic and a few spices, along with some taco seasoning and olive oil, add the chickpeas and cook for a few minutes.

    5.For the avocado cream sauce: Mix half of a ripe avocado with some Greek yogurt (sub in 1/4 cup coconut milk for vegan option), lime juice, honey, or maple syrup, garlic, red wine vinegar, olive oil, cilantro, parsley, salt, and pepper. Blend it all up. Avocado Cream Sauce!

  4.  Build your bowl and top it with the sauce. Add some of the sauteed greens, roasted sweet potatoes, and cooked black bean to a bowl and drizzle on some of the creamy sauce.

Tastes amazing