A man with no sauce is lost. — Gucci

This is one of my personal favorites to make. It has two of my favorite flavors: Sweet. Spicy. Things don’t get much better than that.

Just show me da recipe brah

For anyone who’s looking for a protein-packed dish — look no further my guy. The base of this dish is quinoa. You can use rice if you choose, but quinoa is #sebiapproved so we always listen to the doctor.

The other source of protein is Chickpeas aka Garbanzo beans aka “I eat this shxt on the regular too.”

But let’s get to the important part. The sowse.

Listen, the dish alone is good by itself. Although I highly recommend you cook your quinoa in coconut milk otherwise it’ll be a little bland. But the sowse takes this from 4.5 out of 5 stars to 5.5 out of 5 stars.

Look at this.

That by itself looks good. I’d eat it. But when you add the sowse…

No comparison. You know which one you’d eat first. Don’t front.

Try this recipe and let me know what you think.

Recipe

Ingredients

• 1 cup cooked quinoa
• 1 sweet potato, cut into large chunks
• 1 can full fat coconut milk
• 1 teaspoon avocado oil
• Salt/Pepper*
• 1/2 cup chickpeas
• 1& 1/2 tablespoons sriracha
• 2 teaspoons maple syrup/agave
• Paprika*
• 1 cup chopped red cabbage
• 1 cup kale
• 1 avocado (if you want)

Sauce

• 4 tablespoons tahini
• 4 tablespoons water
• 1 teaspoon maple syrup
• 1/4 teaspoon cayenne pepper*
• 1/2 teaspoon turmeric*
• 1/2 teaspoon sriracha*
• Salt*

*– this means to taste the measurements are guidelines. So please…season yo damn food!

Instructions

1. Preheat oven to 180C / 355F). Coat sweet potato in 1 tsp oil and season with salt and pepper. Place on baking tray and roast in the oven for 35 minutes, turning once halfway through the cooking time.
2. Cook the quinoa until it starts to get fluffy. Once that’s done, drain the water and add the coconut milk and simmer.
3. Cook your chickpeas. (make sure you soak your chickpeas the night before if you’re not using a can).
4. In a bowl, combine chickpeas, sriracha, maple syrup, paprika, salt and pepper. Mix to combine. Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5-10 minutes. Make sure to keep the chickpeas moving so they don’t burn. Cook until chickpeas are slightly sticky and no longer watery. Keep aside.
5. In a clean saucepan, cook your kale until it turns a deeper.
6. Once sweet potato is cooked through, prepare your Buddha Bowl by placing your quinoa in the bottom of a bowl and then topping with the sweet potato, chickpeas, kale, red cabbage and avocado.
7. To make sauce, whip the ingredients together. And then you know the rest.
8. Eat that shxt!

This recipe was adapted from here.