Buddha Bowl
A vibrant and nutritious plant-based meal featuring roasted sweet potatoes, chickpeas, and fresh greens, perfect for a wholesome lunch or dinner.
Ingredients
Vegetables and grains
- 1 large sweet potato (chopped (1/2-1 inch pieces))
- 1 red onion (chopped)
- 2 tbsp olive oil (divided)
- 2 tsp garlic powder (divided)
- 2 tsp paprika (or smoked paprika, divided)
- 2 tsp cumin (divided)
- to taste Salt and pepper
- 14 oz canned chickpeas (drained and rinsed)
- 2 cups cauliflower (cut into florets)
- 2 cups cooked quinoa (or other grain)
- 4 cups kale (or other green)
- 1/2 avocado avocado (chopped)
- 1 cup red cabbage (shredded)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato and onion with half of olive oil and spices, then roast for 20 minutes.
- Meanwhile, toss chickpeas and cauliflower with remaining oil and spices. Roast for an additional 15-20 minutes until tender.
- Massage kale to soften. Assemble bowls with quinoa, roasted vegetables, kale, cabbage, and avocado. Drizzle with sauce.
Notes
Feel free to customize with your favorite toppings or additional protein sources.