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Sweet Potato Chickpea Buddha Bowl

So…I’ve been chastising myself lately for my diet.  Between crazy work schedules, travel, and being on crutches, I’ve just been a bit too reliant on Uber Eats and definitely lacking in fruits and veggies.  It’s kind of amazing I don’t have scurvy.

Then this morning as I was working I decided to finally get around to watching “What The Health?” on Netflix, which talks through a lot of the things wrong with our diets and how that’s impacting our health, and the medical establishments and lobby groups that are set on keeping it that way.

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce | Finding Time for Cooking

Its basic conclusion is that we’re meant to eat plant-based diets, and that anything else is unhealthy.  It’s definitely an interesting watch, and while I don’t completely agree that meat is the devil—I grew up on a family-run cow farm, after all, and I also believe that God designed us to eat some meat—I 100% agree that we’ve totally screwed up our food chain in so many ways and that a heavier plant diet is a good thing, and overall it guilted me REAL HARD into really putting on my adult pants today.

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce | Finding Time for Cooking

So I did some digging on plant-based diets and found some recipes that I want to try to rotate into my everyday routine.  This was the first one I came across that made me go “Hmm!”  The flavor combos are awesome, it’s easy to make, I’m a sucker for a good tahini sauce, and I’m hoping it’ll make an awesome lunch for a couple days this week as well.  For a non-pasta vegetarian meal, I’m totally on board with this one!

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Pasta with Asparagus, Lemon, Goat Cheese, & Kale

I basically live on pasta. But mostly I stick to one or two recipes I’ve used for years (pasta con pesto and pasta with roasted veggies) and am too lazy to try new ones. So this recipe stuck out when I saw it on Pinterest, because it included goat cheese and lemon, two of my favorite things. I added the kale part myself, due to my great and abiding love for it.

I made this recipe about a month ago when my family was in town. We went on a cooking and baking spree, trying new recipes left and right. This was actually a side dish when we made it, not the main entree, but it would make a great main dish as well. If you needed more protein, you could toss some pre-cooked chicken in with it too.

Goat cheese makes a really great, quick, creamy pasta sauce. And whether you blanch your pasta with asparagus or swap in string beans, edamame, or any other veggie, this dish comes together so quickly that you can put it in a regular year-round rotation and use whatever is in season.

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