Sweet Potato & Chickpea Buddha Bowl

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When I first hear the term buddha bowl I was a bit like what on earth is that?! Once you think about it, it makes perfect sense. A big round bowl FULL to the brim with veggie-packed goodness, sort of like the big round belly on a buddha. Either way, buddha bowls are a delicious option when you really feel like nourishing yourself. They are completely packed with plant-based foods and have so many textures and flavours going on. A great option for those days when you aren't really sure what to eat - just have everything! The best thing about these is it is so easy to just roast extra veggies and save them for meals for the next few days. This bowl is packed with flavour, paprika roasted sweet potato and chickpeas, turmeric roasted cauliflower, a carrot slaw, red cabbage, avocado and radish. Talk about eating the rainbow! This bowl is also nutritionally complete: the chickpeas provide protein, the sweet potato provides carbohydrates, the avocado provides fats and all of the veggies together provide plenty of vitamins, minerals and fibre. 

 

Sweet Potato & Chickpea Buddha Bowl

Time: 30 minutes

Serves: 2

Ingredients:

1 large sweet potato

1 tin chickpeas

1 avocado

12 florets cauliflower

1/2 red cabbage

6 radishes

1 tsp turmeric 

2 tsp paprika 

1 carrot

1 tbsp rice vinegar

 

Method:

1. Preheat the oven to 180c/350f

2. Chop your sweet potato in to cubes, if you don't mind it then leave the skin on - it has loads of fibre in it! 

3. Drain and rinse the chickpeas. Arrange the chickpeas and the sweet potato on a large baking tray and drizzle with a good glug of olive oil. Sprinkle over the paprika and a good grind of salt and pepper. Give it all a good mix around to ensure that the chickpeas and sweet potato are covered in oil and seasoning. 

4. Arrange the cauliflower on a portion of the same baking tray if there is space, or on a new tray. Once again, drizzle with olive oil, season with salt and pepper and sprinkle over the turmeric. Mix well. 

5. Roast the veggies for 25-30 minutes until the sweet potato is tender.

6. Meanwhile, prep the rest of your ingredients. Slice the red cabbage in to ribbons. Top and tail the radishes and thinly slice. 

7. Top and tail the carrot and grate it. I leave the skin on, once again for extra fibre! Mix in a bowl with the rice vinegar.

8. Slice the avocado in half, remove the pit and the skin. Either simply dice in to cubes or follow my Avocado Rose Tutorial to create a beautiful rose with each half. 

9. Once the veggies are ready, arrange the components as artistically as you fancy in to a bowl. I like to sprinkle over some Trader Joe's Everything seasoning and add a little sriracha to my sweet potato. 

Enjoy!

Note: Only making this for one? Simply pack the other half in to a lunch box and enjoy the next day hot or cold!

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