RECIPE: Roast Veg Buddha Bowl
Roast Veg Buddha Bowl
The best kind of dish is a one-pan dish. Roasting vegetables on one tray is such a simple and easy way to ensure you eat a plethora of vegetables. Roast vegetables take the effort out of everything. For some people, roasting the vegetables at the beginning of the week and storing in the fridge to pick at for different meals is the optimal way to food prep.
One of the key rules to eating for health is being organised. When you have the food on hand, you’re not scratching around for something cheap and easy. Because girl, you are not cheap and easy. So why should your food be?
This Buddha Bowl contains an abundance of vitamins and minerals, too many to name! Just know you’re getting everything you need, plus you’re hitting the recommended vegetable intake of 5, in one dish. The chickpeas provide a meat free protein source and the avocado and olive oil round out this perfect meal with a portion of fat.
This Buddha Bowl is the ultimate comfort food. It’s like a hug in a bowl.
- 1 cup organic chickpeas, in water
- ½ butternut pumpkin, cubed
- 1 small broccoli, cut into florets
- ½ avocado
- 1 capsicum, diced
- ½ zucchini, spiralised
- ½ carrot, spiralised
- 1 red onion, roughly chopped
- 1 cup spinach leaves
- 2 cloves of garlic, roughly chopped
- ¼ cup olive oil
- Juice of half a lemon
- 1 TBS tahini
- 1 TBS water
- ¼ tsp cayenne pepper
- Preheat oven to 180.
- Coat a roasting pan in 2 TBS olive oil.
- Add sweet potato, red onion and garlic.
- Roast for 20mins.
- Remove from the oven and add broccoli and capsicum. Return the pan to the oven and roast for another 30mins.
- Drain and rinse chickpeas. Rinse under running water until bubbles no longer appear.
- In a bowl, add spiralised zucchini and carrot and chickpeas.
- Top with roast vegetables and spinach leaves.
- Drizzle with about 1 TBS olive oil.
- In a separate bowl, mix dressing ingredients.
- Drizzle dressing over the top and enjoy.