now that we are home, my husband and i agree it's a good time to start detoxing our bodies a bit. i don't mean one of those awful starvation detoxifications, you know the kind where you're only allowed to drink lemon cayenne pepper water for five months. no, no, i just mean filling our bodies with healthy clean food to drive out all the not-so-healthy-and-clean stuff we've been eating this month.
well, that's what we discussed. and then the day after we got home, i got strep throat, and have been surviving on broth, watermelon, bananas, and chicken pho from our favorite vietnamese restaurant for the last week. before my body shut down on me, i did, however, make this deliciousness:
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| tahini buddha bowl |
i used this recipe from minimalist baker, but tweaked it a bit and added a few things to make it a little heartier and higher in protein. you could easily leave out the chicken and the chicken broth and have a hearty, delicious vegan meal. (i also forgot to add the tahini sauce before i took the photo, pretend there is tahini sauce drizzled all over this pile of yum.)
for the roasted vegetables:
olive oil
1/2 red onion, cut in small wedges
2 large sweet potatoes, cubed
1 large bundle of broccoli, chopped
2 large handfuls of kale
salt and pepper
preheat the oven to 400 degrees and place sweet potatoes and onions on a cookie sheet. drizzle with olive oil and then bake for about 10 minutes. remove from the oven and add broccoli. drizzle with more olive oil and toss with other vegetables. bake another 8-10 minutes. remove from the oven and add handfuls of kale. drizzle with olive oil and toss with other veggies, then sprinkle everything with salt and pepper. bake another 5 minutes.
for the quinoa:
1 cup of dry quinoa (i used red)
2 cups of chicken broth
as the vegetables are roasting, bring quinoa and broth to a boil, and simmer for 20 minutes or until the liquid has been completely absorbed.
for the chicken and chickpeas:
1 cup of cubed chicken tenders
1 15 oz can of chickpeas, drained and rinsed
2 tsp cumin
1.5 tsp chili powder
1.5 tsp garlic powder
.5 tsp salt
.5 tsp pepper
1 tsp. oregano
as the vegetables are roasting and the quinoa is simmering. mix the spices in a small bowl. drizzle olive oil in a pan and fry the chicken over medium heat. sprinkle half the spice mixture over the chicken. while it is frying, place the chickpeas in a medium sized bowl and coat them with the remaining spicemixture. when the chicken is nearly cooked through, about 5 minutes, add the chickpeas to the pan and combine with chicken. once the chickpeas are hot and fragrant, about 5 minutes, set aside.
for the tahini sauce:
1/4 c. tahini
1 TBS maple syrup
1/2 lemon, juiced
3-6 TBS hot water to thin
prepare sauce by adding tahini, maple syrup and lemon juice in a bowl and whisk to combine. add water until sauce is thin enough to pour. set aside.
to serve:
place a spoonful of quinoa at the bottom of a large bowl (i used a plate instead), place a rather large spoonful of roasted vegetables on top of quinoa, and then top with a scoop of the chicken and chickpea mixture and drizzle the tahini sauce liberally over everything. enjoy warm or cool.
