Roasted Veggies 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.
What others are saying
Katie Hason says:
Such a good buddha bowl! I make this recipe whenever I am feeling under the weather. It always helps! It's like healthy comfort food.
Nathan Long says:
Delicious! We have a little one who can't eat fresh spinach yet, so we mixed frozen in before baking.
Jen the Mighty says:
I was sold on this recipe just reading the title and the ingredients! The roasted veggies are fantastic and topped with seeds and lemon, this bowl is simple and delicious. I might go for a fried egg on top next time.