Roasted Veggie Buddha Bowl
- 1/2 (12 ounce) can chickpeas, rinsed and drained
- 1 teaspoon sweet paprika
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pinch curry powder
- 1 pinch garlic powder
- salt, to taste
- 7 ounces peeled sweet potato, cut into wedges
- 1 teaspoon smoked paprika
- 1/4 teaspoon chopped chives
- 1 pinch oregano
- salt, to taste
- 6 ounces cherry tomatoes
- 2 ounces baby spinach leaves
- 1 avocado, diced
- 1/4 teaspoon flax seeds
- 1/4 teaspoon sesame seeds
- 1/4 teaspoon poppy seeds
- 1/2 lemon
- Preheat the oven to 390°F (200°C). Line a baking sheet with parchment paper.
- Toss chickpeas with paprika, 1/2 tablespoon olive oil, curry powder, garlic powder, and salt in a bowl to coat.
- Toss sweet potato wedges with 1 tablespoon olive oil, paprika, chives, oregano, and salt in a separate bowl to coat.
- Spread chickpeas, sweet potato wedges, and cherry tomatoes onto the prepared baking sheet.
- Roast chickpeas and vegetable mixture in preheated oven until soft, 40 to 45 minutes.
- Lay the baby spinach leaves into the bottom of a salad bowl. Spread the roasted chickpeas and vegetables over the spinach. Top with the diced avocado. Sprinkle sesame, flax, and poppy seeds over the mixture; squeeze lemon over entire bowl.
This Buddha bowl is packed with things your body needs, like vitamins, minerals, and loads of macronutrients. It is a vegetarian and vegan meal that everyone will love.
What others are saying
Katie Hason says:
I made this roasted veggie bowl to take for lunch and it was really good. The curry adds a ton of flavor, as well as the other spices. The veggies had such a delicious aroma while they were roasting! Most people eat junk food when they're not feeling well, but this Buddha bowl is exactly what my soul needs when I'm sick.
Greg Jones says:
This was a delicious Buddha bowl! I really like the roasted chickpeas, I'm not sure why I had not tried this method sooner. It's an incredibly healthy dish too, this is my idea of soul food because it makes you feel good.
Chaz Norwood says:
I paired these roasted veggies with the pressure cooker brown rice recipe on this website, it was really good. The chickpeas are my absolutely favorite. I always have them on hand. I also like to add some Cajun spices.