Description
Cauliflower, Sweet Potato & Chickpea Buddha Bowls are a vibrant medley of roasted vegetables and protein-rich chickpeas, creating a nourishing and delicious meal. This dish features a delightful blend of textures and flavors, making it perfect for lunch, dinner, or brunch with friends. Easy to prepare and customizable based on your pantry staples, these bowls serve as both comfort food and a healthy option that lifts your spirits with every bite.
Ingredients
Scale
- 1 head cauliflower (about 500g), cut into florets
- 2 medium sweet potatoes (about 400g), peeled and diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Juice of 1 lemon
- 4 cups fresh spinach or kale
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, toss cauliflower florets and sweet potato cubes with 2 tbsp olive oil, cumin, garlic powder, paprika, salt, and pepper.
- Spread the veggies on a lined baking sheet and roast for 25-30 minutes until golden brown.
- While the veggies roast, toss chickpeas with remaining olive oil and spices; add them to another baking sheet after the veggies have roasted for about 10 minutes.
- Roast chickpeas for an additional 15-20 minutes until crispy.
- Assemble bowls by layering greens at the bottom, followed by roasted vegetables and chickpeas. Drizzle with lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 420
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 16g
- Protein: 13g
- Cholesterol: 0mg