SUMMER BUDDHA BOWL

Buddha bowl is a great idea for lunch. You can use all the leftovers from your fridge and with the right planning, you can consume all the necessary nutrients for lunch. In this summer edition buddha bowl, I used sweet potatoes, hummus, cabbage, kale, chickpeas, and cherry tomatoes.

Recipe

Ingredients (for 4 persons): ▫️400 g of sweet potato

▫️cherry tomatoes

▫️one smaller head of cabbage ▫️8 leaves of kale

▫️1 can of chickpeas

▫️hummus

▫️coconut yogurt

▫️7 tbsp of olive oil

▫️1 tbsp of maple syrup ▫️spices: salt, pepper, cayenne pepper, powdered paprika, garlic powder, onion powder, turmeric, oregano, cumin

Method: 👉🏼Preheat the oven to 200°C (400℉).

👉🏼Wash sweet potatoes and cut them into small slices. In a bowl, mix the slices with 3 tbsp of oil, 0,5 tsp of salt, a pinch of pepper, 0,25 tsp of cumin, and 1 tbsp of maple syrup. Mix well and arrange in half the baking tray.

👉🏼Wash the chickpeas and mix it in a bowl with 2 tbsp of oil, 0,5 tsp of salt, a pinch of cayenne and black pepper, 0,25 tsp of turmeric, 0,5 tsp of powdered paprika, 0,5 tsp of oregano, 0,5 tsp of garlic powder, 0,5 tsp of onion powder. Mix well and place each slice close to the other on the baking tray.

👉🏼Bake for 20 minutes, stir in between, if necessary bake longer.

👉🏼Meanwhile, cut the cabbage into small strips and place it on a new baking tray. Sprinkle with pepper and salt and 1 tbsp of oil.

👉🏼Wash the kale and pick it into smaller shreds. Place the kale on the other half of the baking tray and massage it with 1 tbsp of oil, a pinch of salt, and pepper.

👉🏼Put the tray with cabbage and kale in the oven for 5 to 10 minutes. You can do it along with potatoes and chickpeas, or you can do it later.

👉🏼Serve in a bowl with hummus, tomatoes, and coconut yogurt.