recipe

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Healthy Buddha Bowl Recipe

Healthy Buddha Bowl Recipe

Healthy Buddha Bowl Recipe
healthy-buddha-bowl


This Buddha Bowl Recipe is the ultimate healthy, filling, fresh and veggie-packed meal for one! A perfect premade lunch idea to bring to work :) 

Ingredients (makes 1 serve):

½ medium sweet potato, cut into 3cm cubes
90g broccoli, cut into florets
¼ red onion, sliced in wedges
1 large handful kale, stems removed
1 tbsp sunflower oil
sea salt and ground black pepper, to taste
30g brown rice
¼ avocado, sliced
 
Spiced Chickpeas

200g tinned chickpeas, drained and rinsed
2 tsp sunflower oil
¼ tsp cumin
¼ tsp sweet paprika
¼ tsp ground coriander
sea salt and ground black pepper, to taste
 
Turmeric Tahini Dressing

1 tbsp tahini
2 tbsp warm water
½ tsp maple syrup
¼ lemon, juiced
pinch of cayenne pepper
¼ tsp turmeric

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Method:
1. Preheat the oven to 180°C (355°F) and line a baking tray with baking paper.
 
2. Pat the chickpeas dry and place in a small bowl with the cumin, paprika, coriander, salt and pepper. Gently toss the chickpeas until they are well coated in the spices. 

3. Heat the oil in a non-stick fry pan over medium heat. Add the chickpeas and cook for 7-10 minutes, tossing constantly. Remove from the heat and set aside to cool. Cooled chickpeas can be stored in an airtight container until needed.
 
4. Place the sweet potato, onion, broccoli, kale in a large bowl. Add the oil, salt and pepper and toss gently to coat, ensuring that all the vegetables are seasoned and coated in the oil. 

5. Place the sweet potato on the lined baking tray and bake in the oven for 7 minutes. Remove the tray from the oven and, using tongs, turn the sweet potato over before adding the onion and broccoli to the tray. Bake the vegetables in the oven for a further 5 minutes. Remove the tray from the oven and, using tongs, turn the vegetables over before adding the kale to the tray. Bake in the oven for a further 4-5 minutes or until the vegetables are tender and lightly browned. Remove from the oven and set aside.
 
6. Meanwhile, bring the rice and 200 ml of water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 20–25 minutes or until the liquid has been absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool.
 
7. To make the dressing, whisk the tahini, water, maple syrup, lemon juice, cayenne pepper and turmeric together in a small bowl.
 
8. To serve, place the rice in the bottom of a serving bowl. Arrange the sweet potato, onion, broccoli and kale on top of the rice and top with the chickpeas and avocado. Drizzle over the tahini turmeric dressing. Enjoy!

Love Kayla xx
 

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.

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