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sweet potato buddha bowl

Buddha Bowls are a healthy and delicious way to enjoy a veggie-packed meal. You can mix and match your favourite veggies, whole grains, proteins, salads and create a tasty and nourishing meal, the options are endless!


They’re perfect for an easy mid-week meal and are also a great way to use up any leftovers.

This is one of my favourite Buddha Bowls – roasted spicy chickpeas and caramelized sweet potato on a bed of fresh baby spinach, drizzled with lemon juice and tahini.



The secret to perfectly roasted and caramelized sweet potato (and other veggies) is a reusable silicone baking mat. You can find them at most kitchen/home-ware stores and they really work wonders. Veggies don’t stick and they roast evenly and perfectly.


Recipe:

Serves 2 Prep Time: 10 mins Cooking Time: 25 to 30 mins


2 medium sized sweet potatoes, washed & sliced 1 can chickpeas, drained 250g fresh baby spinach 1 lemon 3 tbsp tahini (I used hulled) 4 tbsp water 2 tbsp olive oil 1/2 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp paprika salt & pepper to taste


1. Preheat your oven to 200 degrees Celsius.

2. Season your drained chickpeas and sliced sweet potato with the spices. The easiest way to do this is to throw it all together in a large bowl, add the olive oil first, then the turmeric, cumin, paprika and salt & pepper. Toss to coat evenly.

3. Place the sweet potato on either a lined baking tray or silicone lined baking tray, space them out so they have a gap between each piece. Place the chickpeas on the mat next to the sweet potato.

4. Place the tray in the oven and cook for 25 to 30 mins – turning the sweet potato once half way through.

5. While the sweet potato & chickpeas are cooking, wash the baby spinach and put aside. To make the tahini drizzle, combine the tahini and water in a small bowl and add the juice of half a lemon. Keep stirring and adding small amounts of water until you reach a smooth, creamy and pourable consistency.

6. Separate the baby spinach between two bowls. Remove the tray from the oven and separate the sweet potato and chickpeas between the two bowls.

7. Drizzle with the tahini and more lemon juice, if desired. Enjoy!



Tag @veganbyeden on Instagram if you try this Buddha Bowl, I’d love to see what varieties and creations you come up with.

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