Material dreams // 15 of my favorite wrap skirts

Buddha bowl with sweet potato patties, spicy chickpeas and tahini dressing

Buddha bowl with sweet potato patties, spicy chickpeas and tahini dressingPhotos by Joachim Wichmann

Evening lovelies ♥ I have been so excited to finally share a couple of the recipes from my cookbook Regnbuemad! First up we have this delicious and filling buddha bowl with sweet potato patties, spicy chickpeas and tahini dressing, one of personal my lunch and dinner favorites! I usually make a big batch so I have healthy and easy meals ready for the week ♥

Now, I am going to share the recipe in English, so that both my Danish and internation readers will be able to enjoy it, but I have to point out that all the recipes in my book are in Danish and sadly there is not an English version on the way. So for now I will just try to share a couple of my favorites and translate them to English right here on the blog for my international followers, I really hope that my book will be translated one day, but sadly it is something that rarely happens.

I hope you guys will enjoy the recipe, I will share more recipes from the book soon + I have an exciting giveaway planned as well, so stay tuned!

You can read more about my book here in English and here in Danish + you can buy it right here!

Buddha bowl with sweet potato patties, spicy chickpeas and tahini dressing

Sweet potato patties
       – yields 8 patties
550 grams sweet potatoes
1 egg
1 tablespoon buckwheat flour
2 deciliter (equals 0.8 cup) rolled oats
3 tablespoon tomato purée
2-3 cloves of garlic, crushed
1⁄4 – 1⁄2 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
Sea salt + pepper

A little extra buckwheat flour to sprinkle on the patties

Spicy chickpeas
1 can of chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1⁄2 teaspoon ground chili
1/3 teaspoon ground cumin
1⁄2 teaspoon garlic powder
1/4 teaspoon sea salt
Freshly ground pepper

Tahini dressing
1 clove of garlic, crushed
The juice of 1⁄2 lemon
2 tablespoons tahini
1 tablespoon honey
Salt + pepper
Water

To serve:
Field lettuce
Zucchini, spiralized
Avocado

Buddha bowl with sweet potato patties, spicy chickpeas and tahini dressing

Directions:

Sweet potato patties – Start by preheating your oven to 200 °c / 400 f. Then peel the sweet potatoes and cut them into smaller pieces. Boil them for 10-15 minutes or until they are tender. Discard the water and add the sweet potatoes to a bowl and mash them with a fork – I like to leave a bit of texture. Add the rest of the ingredients and mix everything well. Shape 8 patties, sprinkle them with a little extra flour to help them get nice and crisp on the outside. Place them on a baking tray lined with parchment paper and bake them for 15 minutes. Then turn the heat up to 250 c / 500 f and give them 10 minutes more, but make sure to keep an eye on then, so they don’t burn. They are supposed to be lightly golden and crisp in the outside, but still quite soft on the inside.

Spicy chickpeas – Start by preheating your oven to 200 °c / 400 f. Drain and rinse the chickpeas. Pour them onto a clean dishtowel and gently pat them dry, you can easily skip this step (I usually do), but it can be harder to get them completely crispy. Add the chickpeas to a bowl and add the olive oil, mix well until they are completely coated in the olive oil. Then add the spices and stir again to coat the chickpeas in the spices. Pour the chickpeas onto a baking tray lined with baking paper and bake them for 25-30 minutes or until they are lightly golden and crispy.

Tahini dressing – Make the dressing by simply adding all the ingredients to a blender, add a little water at a time until it has the desired consistency, and blend until you have a nice and creamy dressing.

Serve the sweet potato patties and spicy chickpeas on a bed of field lettuce, spiralized zucchini and avocado and drizzle it with the tahini dressing and maybe a bit of toasted pumpkin seeds. Enjoy ♥

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