United States

Roasted vegetable Buddha bowl

Name: Roasted vegetable Buddha bowl
Total time: 50 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 cup brown rice; 2 medium cubed sweet potato; 1 head florets broccoli; 1/2 small head florets cauliflower; 1 1/4 cups boiled and dried chickpeas, boiled; 2 tbsp cooking oil (vegetable oil); 1 tsp cumin powder (ground cumin); 1 tsp kashmiri chilli powder; 2 handfuls baby spinach spinach; 1 grated carrot; 1 small sliced avocado; 3 tbsp tahini; 2 tbsp lemon juice; 1 small clove grated garlic; 3 tbsp water; 1 tbsp sesame seeds; 1 tsp salt

Roasted sweet potato, broccoli and chickpeas with a tahini lemon drizzle. A bowl full of colour.

50 minTime

16 gProtein each

mildSpice

Why a Buddha bowl1 chapter · 1 min read

Make it your way

Grandma's wayGrain, roasted vegetables, greens, chickpeas, tahini sauce.

The original

578kcalsame

16 gproteinsame

15 gfibresame

50minutessame

Buddha bowl.

Per serving, worked out from the ingredient table.

Ingredients

Brown rice1 cup

Sweet potato2 medium, cubed

Broccoli1 head, florets

Cauliflower½ small head, florets

Chickpeas, boiled1¼ cups, boiled and dried

Cooking oil (vegetable oil)2 tbsp

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp

Spinach2 handfuls baby spinach

Carrot1, grated

Avocado1 small, sliced

Tahini3 tbsp

Lemon juice2 tbsp

Garlic1 small clove, grated

Water3 tbsp

Sesame seeds1 tbsp

Salt1 tsp

Method

4 steps

1Cook the brown rice until tender.
2Toss sweet potato, broccoli, cauliflower and chickpeas with oil, spices and salt. Roast at 210°C on a big tray, turning once.
3Whisk tahini, lemon, garlic, water and salt until smooth.
4Build bowls with spinach, rice, roasted vegetables, carrot and avocado. Drizzle tahini and scatter sesame.

Serve it like this

Arrange each part in its own section of a wide bowl, tahini drizzled over, sesame and lemon wedge on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Roasted vegetable Buddha bowl

Roasted sweet potato, broccoli and chickpeas with a tahini lemon drizzle. A bowl full of colour.

50 minTime

16 gProtein each

mildSpice

Why a Buddha bowl1 chapter · 1 min read

Make it your way

Grandma's wayGrain, roasted vegetables, greens, chickpeas, tahini sauce.

The original

578kcalsame

16 gproteinsame

15 gfibresame

50minutessame

Buddha bowl.

Per serving, worked out from the ingredient table.

Ingredients

Brown rice1 cup

Sweet potato2 medium, cubed

Broccoli1 head, florets

Cauliflower½ small head, florets

Chickpeas, boiled1¼ cups, boiled and dried

Cooking oil (vegetable oil)2 tbsp

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp

Spinach2 handfuls baby spinach

Carrot1, grated

Avocado1 small, sliced

Tahini3 tbsp

Lemon juice2 tbsp

Garlic1 small clove, grated

Water3 tbsp

Sesame seeds1 tbsp

Salt1 tsp

Method

4 steps

1Cook the brown rice until tender.
2Toss sweet potato, broccoli, cauliflower and chickpeas with oil, spices and salt. Roast at 210°C on a big tray, turning once.
3Whisk tahini, lemon, garlic, water and salt until smooth.
4Build bowls with spinach, rice, roasted vegetables, carrot and avocado. Drizzle tahini and scatter sesame.

Serve it like this

Arrange each part in its own section of a wide bowl, tahini drizzled over, sesame and lemon wedge on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Roasted vegetable Buddha bowl

Make it your way

Ingredients

Method

Roasted vegetable Buddha bowl

Make it your way

Ingredients

Method

Make it a meal