Along with the theme of my last post, I’m mixing it up this week with my prep and decided to try out Buddah bowls! I’ve seen them around a lot lately and they look so good, so I decided to whip up this easy and nourishing quinoa, chickpea and sweet potato buddah bowl! I’m not switching to vegan or vegetarian but just mixing it up.
Ingredients
- Organic tricolour quinoa and amaranth (I used about 1 1/2 cup uncooked)
- 1 medium sized sweet potato, cubed
- 1 red capsicum, sliced
- 1 can organic chickpeas
- kale and spinach mix
- 1 avocado, cubed
- 1 red onion, sliced
- 300g mushrooms
- hummus
- garlic, olive oil, salt & pepper, paprika and lemon to season and cook
To make:
- Preheat the oven to 180 degrees, and while it’s heating prep the veggies
- Lay out the diced sweet potato, drained chickpeas, capsicum and onion on baking trays – being careful to spread out and not over crowd in the pan
- Season these with a generous drizzle of olive oil, salt & pepper, smoked paprika and garlic before popping into the oven
- Next, start cooking the quinoa to the instructions given
- In two separate pans, heat crushed garlic in olive oil and then saute the kale & spinach mix and diced mushrooms until cooked
- Once everything is ready, simply assemble in the bowl, top with diced avocado, a lovely dollop of hummus and then a squeeze of lemon
- Enjoy!
Note: this made about four serves
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