Buddha Bowl with Sun Butter Sauce

Buddha Bowl with Sun Butter Sauce

Vegan food always come to mind when I’m thinking about sustainable food choices, so to honor the Lady Box partnership with Project Untaboo this month, I wanted to share one of my favorite vegan dishes that is so good it makes me consider becoming a vegan… until I remember how much I love cheese. (I’m pretty sure I talk about cheese in every recipe even if it doesn’t call for it, lol)

Aside from sustainability this bowl is packed with amazing nutrients to support a healthy cycle. Broccoli and kale are known for their brain-healthy nutrients like vitamin K, lutein, folate, and beta carotene, while sweet potatoes are packed with fiber and antioxidants which promote gut health, and sun butter is a great source of healthy fat.

This dish can easily be adapted for taste and can scale to the number of people being served pretty easily. If you deviate from the recipe and give it your own twist, please share! I’d love to hear about it.

Step 1: The Veggies

  • Sweet Potato (I like the orange flesh one)
  • Broccoli
  • Kale
  • Delicatta Squash
  • Red Onion

Step 2: The Chickpeas

  • One can Chickpeas
  • Olive Oil (or your fave)
  • 1 tsp Chili Powder
  • ¼ tsp Cumin
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Oregano
  • Pinch Cayenne Pepper
  • ¼ tsp Salt

Step 3: The Sun Butter Sauce

  • ¼ cup Sun butter (you an use sesame Tahini as well)
  • Juice from half a small Lemon
  • 1 tsp Pure Maple Syrup
  • Pinch of Salt
  • Hot Water (tiny amounts at a time)

First up, wash your produce and preheat your oven to 350 degrees. Cut the sweet potato in half lengthwise. Cover a baking sheet with foil and add a drizzle of oil. Place the cut sweet potato flesh side down on the foil and bake for 10 minutes.

While the sweet potato is cooking, chop the other veggies into chunks. After the 10 minutes, pull the sweet potato out of the oven and add the broccoli, squash, and onion to the pan. Drizzle with oil and bake for 10 more minutes, take out, add the chopped kale and drizzle with oil and cook for 10 more minutes. Check the sweet potato for doneness (usually takes 30-35 minutes total).

Drain and rinse the chickpeas and pat dry with a paper towel. Heat a skillet on med-high and add a drizzle of oil. Combine the spices and toss with chickpeas to coat them. Add to the pan and cook for 5-10 minutes until they begin to get crispy.

To make the sauce, combine the sun butter, lemon juice, salt, and syrup. Slowly add hot water a tiny bit at a time to get to a thin enough consistency to be able to pour.

Arrange the roasted veggies in a bowl and top with the chickpeas and sauce. I budget ½ sweet potato per person, and the sauce makes plenty for two servings; perfect to share or to have leftovers for lunch!

We always love to hear if you try out our recipes. Tag us on Instagram @JoinLadyBox and the hashtag #LadyBoxPeriodFood

Cheers to self-love and sustainability!

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