Buddha bowl with nacho-spiced sweet potatoes
A Buddha bowl is a meal served on a single bowl, which consists of small portions of several foods, served cold. This delicious version features barbecue chickpeas, nacho-spiced vegetables, greens, and a homemade ranch dressing. It is rich in vitamins, fiber, and is perfectly satisfying as a lunch with a slice of bread.
Recipe inspired from Vegan Richa's Everyday Kitchen cookbook.
Ingredients
- Chickpeas
- 207g raw chickpeas (415g cooked)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 90g barbecue sauce
- Nacho-spiced vegetables
- 400g sweet potatoes, peeled and cubed
- 200g coarsely chopped cauliflower or green beans
- 13g oil
- 10g nutritional yeast
- 2 tsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1/8 kala namak (optional, it gives a little bit of an "eggy" taste)
- 1 tsp dried parsley
- 1/4 tsp black pepper
- Raw vegetables
- 120g baby spinach, or lettuce
- 100g sliced cucumber or zucchini
- 30g pumpking seeds (for topping)
Instructions
- Chickpeas
- If starting from raw chickpeas, soak them for > 8h, drain them, put them in a pot with boiling water and cook until they are done but haven't turned to mush.
- Drain, run them under cold water to let them cool down, and put them in a large container.
- Toss the cooked chickpeas ingredients in the spices and barbecue sauce, and reserve.
- Nacho-spiced vegetables
- Put the chopped sweet potatoes and cauliflower/green beans in a large bowl.
- Add the oil and coat the vegetables in it.
- Add the spices, and toss the vegetables in them.
- Cooking
- Preheat oven at 200°C (fan off).
- Put the chickpeas in an oven dish, and spread them evenly.
- Put the vegetables in another dish, and spread them evenly. Make sure the dish is wide enough so the vegetables pieces are not too stacked on top of each other.
- Bake the chickpeas until they are starting to get a little grilled, but do not overcook them or they will taste dry in the bowl.
- Bake the vegetables until you can run a fork through them, and like the chickpea, don't overdo the cooking.
- Take the chickpeas and vegetables out of the oven, and let them cool down completely.
- Assembly
- Layer a large dish with baby spinach or shredded lettuce, baked vegetables & chickpeas, slices of cucumber/zucchini, ranch dressing, and pumpkin seeds.
- Serve with a slide of bread.