Little Red Stove

Just in time for your Sunday weekly meal prep, I give to you:
The spicy sweet potato buddha bowl!

As modest as it may appear, if you’re into all things salty, spicy, sweet, and satisfying: give yourself a present every day at noon by prepping these for the week!
Unexpected bonus, the entire weeks worth of meals costs probably somewhere near 2 dollars for HEAPING pile of healthy food.

I’ve recently gotten into a pretty good habit of going to the gym every morning before heading to work, and was somewhat annoyed by the fact that when it would be lunch time I would opt for something like a deli sandwich or a bagel. I’m a New Yorker, and that’s just in the DNA folks.

Listen, I have NOTHING against a bagel. In fact, if I could eat them every single day, I would probably eat two a day. Loaded with cream cheese.
Truth be told my hips were screaming, “for the love of god woman eat a salad”. I’m not complacent with your regular lettuce, tomato, cucumber. James can probably tell you, I’m usually never complacent with anything.
Thusly, the buddha bowl of my dreams was born.
Healthy, filling, and downright delicious.

Let’s get to it.

For the sweet potatoes you will need:
2 or 3 sweet potatoes depending on size, peeled and diced into 1 inch chunks
1 red onion, sliced
1/2 cup soy sauce
1/4 cup sambal chili paste
1/4 cup sesame oil
3 cloves grated garlic
1 inch ginger, grated
3 tablespoons honey

For the broccolini you will need:
2 or 3 bunches of fresh broccolini, bottoms trimmed
2 red chilis thinly sliced, seeds removed if you don’t love heat
2 teaspoons garlic powder
1 teaspoon powdered ginger
2 teaspoons sesame seeds
salt and pepper

For the chickpeas you will need:
2-15 oz. cans chickpeas, drained, rinsed, and dried
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1 tablespoon brown sugar
salt and pepper

For the edamame you will need:
Shelled frozen edamame
Salt

For the soy tahini dressing you will need:
1/2 cup tahini
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 teaspoons garlic powder
squeeze of fresh lemon juice to taste
water

I know I know. You’re all going, “MEGAN you said this would be fast and easy!”
Practice that deep yoga breathing, because I do promise you it will be. This can all be made on 2 sheet trays in the oven. Namaste.

Preheat the oven to 425 degrees.

Combine the sweet potato marinade ingredients, and toss with cubed sweet potato and red onion. Using a slotted spoon, place the potatoes and onions onto a foil lined sheet pan. They should have space between them so they don’t steam. Roast for 20 minutes. Paint the extra marinade onto the potatoes, and roast for another 20 minutes or until they are cooked through.

While those are roasting, toss together the broccolini with the sliced chilis, garlic, ginger, sesame seeds, and pepper. Save the salt to sprinkle over once it’s laid out on the sheet pan.

Slide the broccolini to half of the sheet pan, because they’re about to become really acquainted with the spicy chickpeas. Toss the chickpea ingredients together, and place those babies right next to their green neighbor.
Roast these together in the preheated oven for about 25 minutes or until the broccolini is bright green with slightly crispy tops. I separated them after their time in the oven to make meal prep a little a little more assembly line-ish.

Steam the edamame, which I did in the microwave (no shame), and sprinkle with salt.

Combine all of the dressing ingredients. It. will. seize. Please, do not panic.
Add enough water to the tahini to loosen it to your desired consistency, I use about 1/2 cup.

You can serve this on top of fluffy brown rice, quinoa, or salad greens if we’re being reaaaally good this week.

Just like my tarragon chicken with spring farro salad, this is another bonus post. 4 separate recipes within one recipe that you’re free to take apart or assemble as you choose.
Get crazy with it, don’t forget to post your bowls with #littleredstove on Instagram!

Happy eating!