SWEET POTATO CHICKPEA BUDDHA BOWL RECIPE
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutes Servings: 2 Calories: 742kcal
VEGAN BUDDHA BOWLS WITH SWEET POTATOES & CHICKPEAS – Quickly roasted sweet potatoes, chickpeas, red peppers, purple cabbage, avocado, brown rice, creamy avocado, all drizzled over this delicious green cilantro dressing. So Good!!!
VEGAN BUDDHA BOWLS WITH SWEET POTATOES & CHICKPEAS – Quickly roasted sweet potatoes, chickpeas, red peppers, purple cabbage, avocado, brown rice, creamy avocado, all drizzled over this delicious green cilantro dressing. So Good!!!
Ingredients
- 2 cup Brown Rice cooked
- 1 large Sweet potatoes peeled and cut into 1/2 inch pieces
- 1 ½ Cup Cooked Chickpeas or 1 Can of Chickpeas, drained & rinsed
- 1/2 cup baby spinach leaves
- 1/2 cup shredded purple cabbage
- 1 avocado peeled pitted and sliced
- Salt and Pepper to taste
- 1/4 Cup Cilantro Pesto
- 2 Tbsp Vegan Yogurt
- 1 Tbsp Olive Oil
Instructions
- Preheat the oven to 200 C. Line a baking sheet pan with parchment paper and coat with cooking spray.
- Toss the sweet potatoes with salt, pepper and paprika. Arrange them on a single layer in the pan.
- Arrange the chickpeas next to the sweet potatoes in a single layer.
- Drizzle olive oil all over the potatoes and chickpeas.
- Bake in the preheated oven for 25 – 30 minutes, or just until the sweet potatoes are tender and chickpeas are crispy.
- Prepare the buddha bowls. Divide the brown rice between 2 bowls.
- On the bed of brown rice, arrange the roasted sweet potatoes & chickpeas, purple cabbage, spinach, and avocado between the bowls.
- For Green Goddess dressing, whisk together the cilantro pesto & yogurt, salt & pepper to taste.
- Drizzle the dressing generously over the sweet potato buddha bowls and serve.
Nutrition
Calories: 742kcal | Carbohydrates: 80.9g | Protein: 16.8g | Fat: 40.4g | Saturated Fat: 5.5g | Sodium: 622mg | Potassium: 648mg | Fiber: 9.3g | Sugar: 14.7g | Calcium: 44mg | Iron: 12mg