Buddha bowl

Enjoy the colors of the rainbow with this fresh, nourishing bowl, perfect for those who love variety in every bite. With the bright orange of sweet potatoes, the juicy red of cherry tomatoes, and the creamy green of avocado, this wholesome dish is the perfect fuel to power through your to-do list.

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Ingredients

SERVINGS:

Calories: 1270 Protein: 34 g

For the bowl

2.0 small sweet potatoes
3.0 cups broccoli
1.25 cups cherry tomatoes
oil for frying
15.0 oz can chickpeas, drained and rinsed
1.0 tbsp. tomato puree
1.0 salt and pepper to taste
1.0 avocado
4.0 cups mixed salad
1.0 tbsp. sesame seeds

For the dressing

2.0 tbsp. olive oil
2.0 tbsp. lemon juice
salt, pepper, and sugar to taste
1.0 tbsp. mustard
1.0 tbsp. raspberry or apple cider vinegar

Preparation

Peel and boil: Peel the sweet potatoes and boil them until fork tender (approx. 20 minutes).
Steam, drain, and cut: Steam the broccoli and drain. Cut the cherry tomatoes into quarters.
Fry: Heat the oil in a pan, fry the drained chickpeas with the tomato paste, and season with salt and pepper.
Dice and slice: Dice the sweet potatoes and slice the avocado.
Assemble: Fill two large bowls with an even layer of salad, sweet potatoes, broccoli, chickpeas, tomatoes and avocado. Mix all the ingredients for the dressing and pour over the bowls. Sprinkle with sesame seeds and enjoy!

Tips

Want to customize your bowl? Swap in quinoa, cucumbers, lentils, beetroot, or fried mushrooms to make it your own. Instead of sesame seeds, try roasted cashews or pumpkin seeds as a topping.