Easy Buddha Bowls With Roasted Sweet Potato & Zucchini
This healthy, comforting and versatile recipe is one of my favorites to pack for work!
Servings Prep Time
3lunches 10mins
Cook Time
Servings Prep Time
3lunches 10mins
Cook Time
  • 15oz can of chickpeasrinsed and drained
  • 16oz sweet potato cut into wedges
  • 1 medium zucchinicut into 1/2 inch thick slices
  • 1 1/2cups spinachraw, or kale
  • 1clove garlicminced
  • 1tablespoon cumin(divided)
  • 2teaspoons paprika(divided)
  • 1/2teaspoon cayenne(optional)
  • salt and pepper to taste
  • 2tablespoon oilof your choice, divided
  1. Preheat your oven to 375 F (190 C). Prep the veggies and the can of chickpeas.
  2. Grease 2 sheet pans with oil. Place the sweet potatoes on one pan. Drizzle the wedges with 1 TBSP olive oil and sprinkle 2 teaspoons of cumin and 1 teaspoon 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.
  3. On the other pan, place the sliced zucchini. Drizzle the slices with olive oil and sprinkel with salt and pepper. Place them in the oven for 15 minutes.
  4. While the zuccchini and sweet potatoes roast, heat 1 TBSP oil of your choice 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 pan and toss to cover the chickpeas evenly. Sautee on low-medium heat for about five minutes.
  5. Remove the sweet potatoes from the oven (after 15 mins) and flip them over. Place back in the oven for 10 minutes.
  6. 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.
Recipe Notes

These will keep 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!