| Prep Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
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Ingredients
Sesame Seed Brittle
- ⅓ cup sesame seeds (white or black)
- 1 tsp sesame oil
- 1 tbsp raw honey (or maple syrup)
Buddha Bowl
- 3 tbsp olive oil
- 2 cloves garlic (minced)
- 1 15 oz can chickpeas (drained and dried)
- 1 large baked sweet potato (peeled and cut into chunks)
- 2 tbsp raw honey (or maple syrup)
- 2 tbsp Bragg’s aminos
- 4-5 cups kale (chopped)
- 1 lemon (juiced)
- 1½ cups brown rice or quinoa (cooked)
Ingredients
Sesame Seed Brittle
Buddha Bowl
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|
Instructions
Sesame Seed Brittle
- In a large skillet, heat sesame seeds, sesame oil and honey together over high heat.
- Stirring constantly, cook until honey begins to sizzle.
- Transfer immediately to a piece of parchment paper.
- Place in fridge or freezer until cool.
- Crack or crumble into bite-sized pieces.
Buddha Bowl
- In a large skillet, heat 2 tbsp olive oil over medium-high heat.
- Add garlic and chickpeas, frying chickpeas for 1-2 minutes.
- Add sweet potatoes to skillet, continue to cook until sweet potato and chickpeas are golden brown.
- Add honey and Braggs aminos, stir and cook until caramelized, about 3-4 minutes. Set aside.
- In a large serving bowl, massage kale with lemon juice and 1 Tbsp olive oil until tender.
- To assemble bowl, place kale and chickpea-sweet potato mixture over brown rice.
- Top with sesame brittle.
- Enjoy hot or cold.
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