Welcome to the Buddha bowl, a flavoursome mash-up of seasonal, vegetarian delights and feel-good vibes. The principles of the Buddha bowl are simple; a grain is generally featured, veggies are essential, and it's always topped off with a delicious sauce to smother everything in. Adaptable with the seasons, your mood and the contents of your fridge; let the Buddha bowl be your go-to meat-free meal.
This hearty vegan version gets an extra protein hit from the combination of quinoa, chickpeas and pepitas. Roasted sweet potato is grounding and winter appropriate, spices and currents give an antioxidant packed, sweet and spicy punch, while the peppery watercress will stimulate digestion.
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1 large sweet potato, peeled and sliced lengthways
1 bunch watercress (or any other greens), roughly chopped
1 can chickpeas, thoroughly rinsed
150 grams quinoa and rinsed
I avocado, halved and sliced
A few sprigs mint, leaves pulled, roughly chopped
2 tablespoons hummus
2 tablespoons coconut oil
2 tablespoons currents
2 tablespoons tamari
1 teaspoon each cumin and turmeric, pinches of sea salt and cayenne pepper
1 tablespoons extra virgin olive oil
1 teaspoon apple cider vinger
2 tablespoons activated pepita seeds (or any seed of choice)
Makes: 2 large bowls
Vegan, gluten-free, dairy-free
1. Preheat the oven to 180°C.
2. Toss the sweet potato pieces in 1 tablespoon of coconut oil and tamari on a roasting tray and roast in the oven for 30- 40 minutes or until cooked through.
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3. Bring quinoa to a boil on the stove in 3 cups of filtered water, turn down the heat, add turmeric and a pinch of sea salt, simmer stirring occasionally until all water is absorbed, set aside to cool.
4. Dress the watercress and mint in extra virgin olive oil and apple cider vinegar, season and set aside.
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