When you’re craving a hearty meal that still has an element of freshness (you know … cause it’s summer) buddha bowls are the perfect solution. Loaded with greens, roasted and fresh veggies, and a creamy sauce; it checks all the boxes.
Buddha bowls are so versatile its easy to please the entire family. Choose any greens as your base, toss in some veggies (a mix of fresh and roasted is good), add some protein with beans or meat, and top it off with a creamy component that can become your sauce (mashed avocado or hummus works great). Love anything saucy? Add a drizzle of tahini, squeeze of lemon, or a homemade vinaigrette. Boom! The easiest summer lunch or dinner, that still has a hearty feel.
Here’s one of my favourite buddha bowl versions: avocado, sweet potato, and beans
- 2 handfuls of spinach
- 1/2 sweet potato, diced
- 1/2 tomato, diced
- 1/2 avocado, mashed
- 1 can chickpeas, drained and rinsed
- 1 Tbsp olive oil
- salt and pepper to taste
- Preheat the oven to 375 degrees
- Add drained chickpeas and diced sweet potato to a baking sheet.
- Drizzle with oil and season with salt and pepper. Toss to coat.
- Bake for about 25-30 minutes. Tossing half way through.
- Add spinach to your favourite bowl. Top with roasted sweet potato, diced tomato, and 1/3 cup crispy chickpeas.
- Dollop the mashed avocado in the centre.
- *optional: drizzle with balsamic and oil or tahini