“What are Buddha bowls?”
That’s what my boyfriend asked me when I showed him these bad boys.
The truth is, there’s no exact definition of a Buddha bowl. They come in many shapes and sizes.
If you do a quick search for them on Pinterest, you’d learn they’re usually made up of healthy, colorful ingredients that are raw or roasted and topped with sauce.
Obviously, my Buddha bowls above don’t have any sauce on them. I think mine are good enough to go without it. However, if you think these Buddha bowls look too naked then feel free to add a peanut or tahini-based sauce or Sriracha.
You can find a Buddha bowl recipe on just about any food blog out there, but here’s why this one is different:
It only contains four main ingredients…
Yup. This one is just made up of chickpeas, sweet potato, spinach and zucchini.
These are all cheap ingredients that can be found in just about any grocery store. Sweet potato and chickpeas are good staples to have on hand anyway because they don’t go bad quickly. This recipe would be perfect if you had a bunch of greens to use up before they go bad, too.
…But you can easily swap them out for different ones!
My goal is to provide recipes that you can easily change up so you don’t get bored of them, but you also don’t have to learn how to cook something brand new.
With this Buddha bowl, you can swap out sweet potato for a grain, the zucchini for another vegetable or the chickpeas for another type of protein.
That’s the beauty of the Buddha bowl!
It’s easy to make in bulk.
This recipe makes three servings, but you can easily increase it to six by just doubling each ingredient.
Since the zucchini and sweet potato just need to roast in the oven, there’s plenty of passive time while making this recipe as well.
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