Buddha Bowl
Servings: 4
Calories: 415kcal
Ingredients
- 2 14 oz cans cooked wild rice
- 1 sweet potato large
- 2 beet peeled and spiralized
- 3 cups chopped kale
- 1/2 head red cabbage shredded
- 2 avocados sliced
- 2 14 oz cans chickpeas rinsed and drained
- 1 tbsp olive oil OPTIONAL
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp salt
For the dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic minced
- 3 tbsp water
- 1/4 tsp salt
- 1/4 cup raw pumpkin seeds
Instructions
- Preheat the oven to 200 degrees C (392 degrees F).
- Toss the chickpeas with with olive oil, coriander, paprika, turmeric, and salt until evenly coated.
- Spread the chickpeas in a single layer on a baking sheet and bake for 20-25 minutes.
- Wrap sweet potatoes in a damp paper towel and microwave for 5-7 minutes, until close to being done. Let cool slightly to be able to cut into rounds.
- In a non-stick skillet, cook the sweet potato slices until browned on both sides.
- In a small bowl, whisk together the dressing ingredients. Set aside.
- To assemble the bowls, divide wild rice, beets, sweet potatoes, chopped kale, shredded cabbage, avocados and chickpeas between 4 bowls. Drizzle with the dressing. Sprinkle with pumpkin seeds.
Nutrition
Calories: 415kcal | Carbohydrates: 37g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Sodium: 548mg | Potassium: 1360mg | Fiber: 13g | Sugar: 9g | Vitamin A: 11245IU | Vitamin C: 137mg | Calcium: 175mg | Iron: 4mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!