Sweet Potato Buddha Bowl with Roasted Chickpeas + Veggies
Roasted Sweet Potato and Chickpea Buddha Bowl
Buddha bowls are vegetarian dishes served in a bowl with small portions of several food. These bowls originate from a balanced vegetable dish which is key in a Buddhist diet. Remember, the body rules the mind.
1 16 oz can chickpeas, drained, rinsed, patted dry
1 sweet potato, cubed
1 zucchini, cubed
1 squash, cubed
½ red onion, chopped
1 cup spinach
1 avocado, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
salt + pepper, to taste
2 16 oz cans chickpeas, drained, rinsed, patted dry
2 sweet potato, cubed
2 zucchini, cubed
2 squash, cubed
1 red onion, chopped
2 cups spinach
2 avocado, sliced
4 tbsp olive oil
2 tsp garlic powder
2 tsp cumin
2 tsp chili powder
salt + pepper, to taste
Preheat the oven to 400 degrees F
Chop the sweet potato, zucchini, squash, and onion (scroll down for cutting videos). Sweet potatoes take a longer time to cook in the oven, so to help all the veggies finish cooking at the same time, cut the squash, zucchini, and onion into larger pieces and the sweet potatoes into fairly smaller pieces.
In a strainer, drain and rinse the chickpeas. Using a paper towel, pat dry.
Grab a baking sheet and line with tin foil or parchment paper (optional but makes cleanup easy). Add in the veggies and chickpeas, drizzle with oil, and season liberally with garlic powder, cumin, chili powder, and salt + pepper.
Bake for 25-30 minutes, stirring every 10 minutes or so, until the veggies are golden-brown delicious
Meanwhile as the veggies are roasting, prep the rest of the ingredients. Grab the spinach (or whatever greens you're using) and slice up an avocado.
Once the veggies and chickpeas are ready, combine everything in a bowl, sprinkle with a little more salt + pepper, and any other dressing or sauces calling your name.
Enjoy your Buddha Bowls!
Tips & Tricks
Would recommend a drizzle tahini over dish.
Add a dollop of sour cream as a tangy, refreshing finish. Better yet Greek yogurt for a low calorie, high protein substitute.
Run canned chickpeas under water to remove excess salt, which is what companies use as preservative
Leftover ½ can of beans? Throw in a salad, add to a chili, or mix in with scrambled eggs.
How to Chop an Onion
How to Dice Squash
How to Dice Zucchini
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