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VEGAN BUDDHA BOWL

This sweet potato and chickpea buddha bowl is an easy and delicious way to pack a tonne of nutrition and flavour into one bowl - the secret ingredient is a huge dollop of Smoky Harissa Peanut Butter for a delicious kick. It’s gluten free, high protein, vegan, perfect for meal prep and can be customised however you fancy! 

When building this bowl, you can use either a bed of greens or a grain, such as quinoa or rice. We’ve gone for a spinach and rocket salad for this one, but the beauty of these bowls is you can customise to your own preferences. Kale would also make a delicious addition, and using a bed of quinoa would make it a bit more filling and hearty. There’s no right or wrong way about it! 

Serves: 4 people

Time: 40 mins to prepare

INGREDIENTS

Base:
  • 500g spinach and rocket leaves
  • 100g shredded red cabbage 
  • 100g cherry tomatoes, sliced in half
  • Tbsp Smoky Harissa Peanut Butter
  • Handful chopped coriander 
Chickpeas:
  • 1 can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • ½ tsp cumin
  • 1 tsp paprika
  • ¾ tsp garlic powder
  • ½ tsp salt
Sweet potatoes: 
  • 2 medium sweet potatoes, cut into large chunks
    2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • ½ tsp salt
  • 1 tsp paprika

METHOD:

  1. Preheat your oven to 200 degrees C.
  2. Add your sweet potato chunks to a bowl and drizzle with olive oil and seasonings, then transfer to a baking sheet lined with parchment paper.
  3. Roast for about 25-30 minutes (flipping half-way through) or until the edges of the potatoes are golden brown and can be easily pierced with a fork.
  4. While the potatoes are roasting, heat a large skillet over medium heat.
  5. Add your drained chickpeas to a mixing bowl and toss with seasonings.
  6. Once hot, add t tbsp olive oil and the seasoned chickpeas to the skillet and sauté for about 10 minutes, while stirring frequently. They are ready when they’re warm and slightly browning on the outside - if they’re browning too quickly, turn down the heat.
  7. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  8. To serve: arrange your salad base with the spinach, rocket, shredded cabbage and tomatoes, then add your sweet potatoes and chickpeas. 
  9. Add a liberal dollop of Smoky Harissa Peanut Butter to the middle, garnish with some chopped coriander and enjoy! This dish is best when fresh, though leftovers will keep for a few days in the fridge - and it's delicious hot or cold :)

 

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