Roasted Veggie Buddha Bowl

Name: Roasted Veggie Buddha Bowl
Total time: 1 h
Yield: 2 serving(s)
Ingredients: 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

Roberta Dall'Alba Website

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This nutritious and delicious dish is called “Buddha Bowl” because it’s full and rounded just like Buddha’s belly! Start by tossing chickpeas with olive oil and season with paprika, curry powder, garlic powder, and salt. Then toss slices of sweet potato with olive oil, smoked paprika, chives, oregano, salt. Along with some cherry tomatoes, these are all roasted in the oven. After about 45 minutes everything is layered with fresh spinach and avocado, and then garnished with flax seeds, sesame seeds, and poppy seeds. What an incredible meal!

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Servings: 2

Ready in: 1hr PT1H
Prep time: 20min
Cook time: 40min

Ingredients

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

Directions

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.

Mealthy tip:

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.

Tagged:

Dinner Weeknight Fusion Quick And Easy Lunch American Oven Mediterranean Chickpeas Sweet Potatoes Garbanzo Beans Vegetarian Vegan Legumes No Meat

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5.0out of 5 Stars

(3 Reviews)

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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.