Winter Buddha Bowl

Winter Buddha Bowl

Let's be honest - we don't love Winter! At least most of us. But we can make it much better with an extra dose of warming, comforting & nutritious food. This Winter Buddha bowl has it all -  roasted veggies, carbs, protein, healthy fats & warming spices. It's easy & versatile - you can swap some ingredients for those you currently have on hand. Give it a try & let's stay cozy!

 

Cooking Time: 45 minutes 

Serves: 1

Dietary Requirements: Vegan, Gluten Free

 

INGREDIENTS

Lemon Vinaigrette 

1 tbsp extra virgin olive oil

1 tbsp lemon juice 

1 tsp maple syrup 

Pinch of salt & freshly cracked pepper 

Spicy Oven Roasted Chickpeas 

1 cup chickpeas (cooked or canned) 

1 tbsp olive oil

1/4 tsp salt 

1/4 tsp sweet paprika powder

1/4 tsp chili powder

1/4 tsp cumin

1/4 tsp garlic powder 

Roasted Sweet Potato 

150g sweet potato, cut in cubes

1/2 tbsp olive oil

1/4 tsp cinnamon

1/4 tsp chilli powder

1/4 tsp sweet paprika powder 

1/4 tsp garlic powder

Pan Roasted Zucchini 

1/2 medium zucchini, cut in slices

1 tbsp olive oil

Salt & pepper to taste 

Salad

Big handful baby spinach 

1/2 cup red cabbage, finely chopped 

Handful cherry tomatoes, halved 

1/4 avocado, sliced 

Small handful pumpkin seeds 

 

 

UTENSILS

Small jar

Baking tray

Mixing bowl 

Grill pan or skillet 

 

 

HERE'S HOW TO MAKE IT

  1. Prepare the sauce - transfer all the ingredients to a small jar, put the lid on & shake until well combined. Set aside. 
  2. Preheat oven to 200c. In a mixing bowl toss 1 cup of cooked or canned chickpeas in olive oil and all the spices until well covered. Transfer on the baking tray. Now in the same bowl toss sweet potato cubes in olive oil and spice. Transfer on the same baking tray next to chickpeas. Bake for about 25 minutes or until golden brown. 
  3. Warm up a grill pan or skillet. Sprinkle zucchini slices with olive oil, salt and pepper and grill for about 3 minutes on each side. 
  4. Assemble the bowl - prepare a bed of greens & red cabbage, transfer chickpeas, sweet potatoes and zucchini slices on top, garnish with avocado, cherry tomatoes & pumpkin seeds. Shake the jar with lemon vinaigrette and pour the sauce over the bowl. Serve immediately.  

 

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