Go Back
vegan buddha bowl with chickpeas, sweet potato and cabbage shredded with made with spiralizer vegetable slicer
Print

Big Mama Buddha Bowl

Course Main Course
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 hungry people
Author Jenny

Ingredients

For the Buddha Bowl

  • 1 hass avocado
  • black sesame seeds for sprinkling
  • 1 large sweet potato
  • 1/2 small head of red cabbage
  • 1 small handful baby spinach
  • 400ml can chickpeas
  • 1 cup short grain brown rice
  • 1/4 tsp sweet paprika
  • 1/4 tsp cumin
  • 1 peel of an orange optional
  • 1 knob of vegan butter optional

For the Maple and Lemon Sauce

  • 1 lemon
  • 1/4 cup tahini
  • 1 tbsp maple syrup
  • some warm water to mix

Instructions

For the Buddha Bowl - Short Grain Brown Rice

  1. Bring 2 cup water to a boil, (if you have it, add a stock cube so the rice is cooked in broth/stock rather than just water).

  2. Add the brown rice with a  peel of orange (optional - citrus when boiling any short grain works really well).

  3. Fast simmer rice for 50 minutes. Fluff and serve when ready.

For the Buddha Bowl - Sweet Potato

  1. Cut the sweet potato into either coins or small strips as preferred (about 1/2 inch thick)

  2. Oil your baking tray with 1 tbsp of oil and place sweet potato on the tray in a single layer with 1/2 tsp salt

  3. Roast at 400 degrees for 15 minutes, flip, and roast further for another 15 minutes. They should be crisping at the edges.

For the Buddha Bowl - Red Cabbage and Avocado

  1. Wash and shred the cabbage raw and slice the avocado

For the Buddha Bowl - Spinach

  1. Heat a medium sized pan on a low to medium heat with 1/4 tsp of oil.

  2. Add spinach and wilt to dark green in the pan with a dash of water for steam, 1 tsp lemon juice and salt and pepper. This should take only a minute or two.

For the Buddha Bowl - Chickpeas

  1. Open the can of chickpeas and drain, rinse then pat dry.

  2. Swish around in a bowl with 1 tsp of oil and 1/4 tsp of sweet paprika and 1/4 tsp of cumin. These spices will balance beautifully with the sauce and sweet potato.

  3. Heat a skillet or pan to a medium-high heat. Add no oil, the chickpeas have all the oil they need.

  4. Flash fry the chickpeas, stirring every 20- 30 seconds seconds, for 4 - 6 minutes. Keep them moving!

For the Dressing

  1. Mix ingredients for 20 seconds and let rest, then repeat. Use a little warm water if necessary to thin.

To Serve

  1. Arrange around the bowl in segments so you can get good mouthfuls of everything!

  2. Sprinkle sesame seeds on the avocado and top with the dressing.