The ultimate nutrient-packed vegan buddha bowl! Fresh veggies, chickpeas, and a vibrant sauce make it hearty and flavorful meal prep.
Discover the joy of a simple, nutritious lunch with our Easy Buddha Bowls featuring roasted sweet potato and zucchini. This recipe is not only a favorite for its health benefits but also for its convenience, making it an excellent choice for busy professionals to pack for work.
What Makes Buddha Bowls So Great?
Buddha Bowls are a fantastic way to combine various nutritional components into one delicious meal. They’re typically filled with a wholesome mix of grains, proteins, and a variety of vegetables, topped with a flavorful dressing. This particular Buddha Bowl focuses on roasted vegetables and spicy chickpeas, creating a comforting yet energizing meal.
Ingredients:
- 1 can chickpeas, rinsed and drained
- 1 large sweet potato, cut into wedges
- 1 zucchini, cut into 1/2 inch thick slices
- 1 1/2 cups raw spinach or kale
- 1 clove garlic, minced
- 1 TBSP cumin, divided
- 2 tsp paprika, divided
- 1/2 tsp cayenne (optional)
- Salt and pepper to taste
- Olive oil
- Coconut oil (or oil of your choice)
Tips for Dressings:
Switch up your Buddha Bowls with these quick dressing ideas:
- Avocado Lime: Blend one ripe avocado with lime juice, cilantro, salt, and a little water for consistency.
- Peanut Sauce: Mix natural peanut butter with soy sauce, lime juice, a hint of maple syrup, and chili flakes.
- Balsamic Vinaigrette: Whisk together balsamic vinegar, olive oil, mustard, and a pinch of salt and pepper.
Other Buddha Bowl Recipe Variations:
Creating a easy Buddha Bowl allows you to explore a variety of flavors and nutrients. Here are some delicious variations to try:
- Tofu and Tempeh Delight:
- Ingredients: Replace the protein with marinated tofu or tempeh. Use soy sauce, garlic, maple syrup, and a dash of sriracha for the marinade.
- Preparation: Bake the marinated tofu or tempeh at the same time as the sweet potatoes, using separate pans. Cube and roast until crispy.
- Southwest Vegan Bowl:
- Ingredients: Black beans, corn, diced tomatoes, diced red onion, and avocado.
- Preparation: Replace chickpeas with black beans. Add corn to the roasting pan with the zucchini. Top the assembled bowl with fresh diced tomatoes, red onion, and slices of avocado.
- Asian-Inspired Veggie Bowl:
- Ingredients: Edamame, shredded cabbage, carrot ribbons, and a sesame ginger dressing.
- Preparation: Use steamed edamame instead of chickpeas. Add raw shredded cabbage and carrot ribbons on top of the spinach or kale. Drizzle with a homemade or store-bought sesame ginger dressing.
- Mediterranean Magic:
- Ingredients: Chickpeas, cherry tomatoes, cucumber, olives, and a tahini lemon dressing.
- Preparation: Follow the original chickpea preparation but add sliced cherry tomatoes, cucumber, and olives to the bowl. Mix tahini with lemon juice, garlic, and water to make a creamy dressing.
- Classic Hummus and Veggie:
- Ingredients: Homemade or store-bought hummus, diced bell peppers, cucumbers, and a sprinkle of za’atar.
- Preparation: Spoon a generous amount of hummus into the center of the bowl. Arrange roasted sweet potatoes, raw diced bell peppers, and cucumber around the hummus. Sprinkle za’atar over the bowl for an extra flavor boost.
More nourishing bowl recipes:
- Chicken Shawarma Bowls With Hummus & Veggies
- Sweet and Sour Cauliflower Bowls
- Mediterranean Chicken Rice Bowls With Homemade Tzatziki
- Egg Roll in a Bowl
- Grain Bowl Recipes Perfect for Meal Prep
Easy Buddha Bowl With Roasted Sweet Potato & Zucchini
Ingredients
- 1 can chickpeas rinsed and drained
- 1 large sweet potato cut into wedges
- 1 zucchini cut into 1/2 inch thick slices
- 1 1/2 cups raw spinach or kale
- 1 clove garlic minced
- 1 TBSP cumin divided
- 2 tsp paprika divided
- 1/2 tsp cayenne optional
- salt and pepper to taste
- olive oil
- coconut oil or an oil of your choice
Instructions
- Preheat your oven to 375 degrees. Prep the veggies and the can of chickpeas.
- Spray 2 sheet pans with baking oil or line with foil. Place the sweet potatoes on one pan. Drizzle the wedges with olive oil and sprinkle 2 teaspoons of cumin and
- 1 teaspoons of paprika evenly over them. If you like spicy, add the cayenne too.
- Use your hands or a spatula to toss them a little bit on the pan. Place in the preheated oven for 15 minutes.
- On the other pan, place the sliced zucchini. Drizzle the slices with olive oil and sprinkle with salt and pepper. Place them in the oven for 15 minutes.
- While the zucchini and sweet potatoes roast, heat coconut oil (or an oil of your in a pan on medium heat. After a minute, add the minced garlic. Then add the chickpeas and stir a little. Add salt, pepper the remaining paprika and cumin to the pain and toss to cover the chickpeas evenly. Sautee on low-medium heat for about five minutes.
- Remove the sweet potatoes from the oven (after 15 mins) and flip them over.
- Place back in the oven for 10 minutes.
- To assemble: Put 1/2 cup of raw spinach or kale in the bottom of each container.
- Then add the zucchini, sweet potato and chickpeas. Let the meals cool for 30-40 minutes before covering and placing in the fridge.
Notes
These will hold up in the fridge for up to four days.
To reheat, warm them up in the microwave for a minute and 30 seconds uncovered or on low heat in a pan on the stove for about five minutes.
I recommend topping these bowls with tahini sauce, avocado or sriracha before eating!
DID YOU MAKE THIS RECIPE?Please leave a comment below on the blog or share a photo with us and tag @workweeklunch! Can’t wait to see what you made!
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