Sesame Buddha Bowl (VG)

Prepare 10 minutes | Cook 30 minutes | Serves 2



  • 2 tbsp olive oil
  • 1/2 red onion, sliced in wedges
  • 2 small, sweet potatoes, cut into 2cm cubes
  • 2 big handful kale, large stems removed, roughly chopped
  • 2 tbsp MamaLan’s Sweet Sesame Dressing
  • 2 tbsp mixed seeds

Cooking Instructions

  1. Preheat oven to 200C (400F) and arrange sweet potato and red onions on a baking sheet and coat thoroughly with the olive oil. Bake for 20 minutes.
  2. Remove baking tray from oven, add kale leaves, drizzled with olive oil. Bake for another 4-5 minutes.
  3. While the vegetables are baking, toss chickpeas with all seasonings. In a pan, heat up a tablespoon olive oil over low heat, add seasoned chickpeas and stir frequently. Chickpeas should start to brown after 5 minutes, if not, increase heat to medium. Take it off the heat once brown.
  4. Serve with MamaLan’s Sweet Sesame Sauce and mixed seeds.


  • 1 can chickpeas, drained, rinsed + patted dried
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt

Non-Vegan Alternative
For non-vegan buddha bowl, add honey roasted chicken pieces.

Try different types of sweet potatoes for a rainbow effect of different colours – a treat for your eyes and your tastebuds.