Sweet Potato Buddha Bowl with Avocados and Chickpeas

Chickpeas, sweet potatoes, courgette, cherry tomatoes, quinoa and avocado are the main ingredients of this fabulous plant-based goodness. This flavourful and balanced Buddha bowl is an easy and satisfying recipe. It is perfect for a healthy weeknight dinner or lunch; also you can meal prep it for days ahead! 😊
 

YOU’LL NEED

Here's what you need to make this recipe:
*sweet potato

*courgette

*potatoes

*quinoa

*chickpeas

*cherry tomato

*chicory leaves

*avocado

*olive oil

TIPS

Let’s see a few tips:

*cut potatoes and courgette into sticks or wedges if you prefer.

*the roasted items can be done in advance to save time.

*you can roast the chickpeas too, if you prefer. 

*roasting time might differ slightly, depending on the cube/slice sizes.

*for roasting why not add a few sprigs thyme or rosemary.

*to revive this recipe as new, reheat the roasted ingredients on a baking sheet or microwave for 1-2 minutes until warm, then add the fresh ingredients and the dressing.

*this recipe can work for an easy dinner/lunch or for meal prep and the portions easily doubled or tripled.

SUBSTITUTION

This salad is easily customizable, add your left overs or substitute some of the ingredients; make your own version, if you like!  Just want to give you a few substitution ideas:

*sweet potato can be swapped for butternut squash or any other winter squash variety.

*courgette can be swapped with broccoli or cauliflower.

*potatoes can be swapped for another root vegetable such as parsnips or carrots.

*chickpeas can be swapped for beans for example.

WHY YOU’LL LOVE THIS RECIPE

You’ll love this recipe because:

✅Vitamin+ nutrient packed

✅Perfect for lunch/dinner

✅Meal prep friendly

✅Budget friendly
✅Customizable

✅Easy to make
✅Comforting

✅Satisfying

✅Flavourful

✅Healthy 
✅Vegan

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Nourishing Roasted Butternut Squash and Kale Bowl

5 Ingredient Green Salad

Roasted Beetroot and Kale Salad

SWEET POTATO BUDDHA BOWL with AVOCADOS and CHICKPEAS 

(vegan, gluten, wheat and refined sugar free)

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Serves: 2

Ingredients

*1 sweet potato

*1 courgette

*2 potatoes

*⅓ cup quinoa/per person

*1 small can of chickpeas

*1 cup cherry tomato

*1 avocado

*chicory leaves

*1-2 tbsp olive oil

*salt & pepper to taste

Optional Dressing:

Vegan Tahini dressing

*¼ cup Tahini paste

*⅓ cup water

*1 tbsp lemon juice

*1 tbsp oil

Option toppings:

*pumpkin seeds

*sesame seeds

*fresh parsley/mint

*lime

Method

1. Preheat the oven to 400F/200C/Gas mark 6. Cut sweet potatoes and potatoes into cubes, slice courgette. Toss the potatoes cubes, courgette slices and the cherry tomatoes with a tablespoon of olive oil on your baking sheet.

2. Roast on the middle rack for about 30 minutes and toss halfway. Roast until the slices and cubes are fork tender and the edges are caramelized. Roast tomatoes until they begin to burst, 20–25 minutes.

3. In the meantime, make the quinoa according to the manufacturer’s instruction. It takes about 15-20 minutes.

4. Drain and rinse the chickpeas; pat them dry with paper towels.

5. Wash and chop the chicory leaves and peel the avocado. Arrange everything on a plate.

6. Drizzle the salad bowl with your favourite dressing and add toppings. Sprinkle with salt and pepper if required.

Enjoy! 😊
 

Notes

*To Store: once cooled, keep in an airtight container in the fridge for up to 3 days. 

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