Buddha Bowl with Roasted Vegetables
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Healthy vegetables and savory chickpeas roast together on a single baking sheet, making dinner quick and easy without a mountain of dirty dishes. Arrange canned chickpeas mixed with curry, red onion, sliced sweet potato, and halved small button mushrooms in parallel rows on a baking sheet and roast until the vegetables are tender. To assemble a Buddha Bowl, spoon some cooked quinoa into each bowl and top with individual mounds of each roasted vegetable and mushroom. Top with sliced avocado and a light yogurt dressing. Serve without stirring for a vibrant display. It's delicious and healthy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (400 g) canned chickpeas, rinsed
- 3/4 tsp hot curry powder
- 4 tsp olive oil
- 1 small red onion (about 110g), cut into 2cm pieces.
- 1 small sweet potato (about 200g), peeled and cut into 1cm pieces.
- 110 g medium mushrooms, cut in half
- 1/3 cup nonfat Greek yogurt
- 1 tbsp tahini
- 1 lemon
- 1 cup boiled quinoa
- Half an avocado, thinly sliced
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Recipes with similar ingredients: quinoa, sweet potato, chickpeas, champignon mushrooms, tahini, curry, Avocado
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a medium bowl, combine the chickpeas with curry powder, 1 teaspoon olive oil, 1/4 teaspoon salt, and a few freshly ground black pepper. Arrange on one side of the baking sheet. Place the onions next to the chickpeas, then the sweet potato, and finally the mushrooms. Toss the onions, sweet potato, and mushrooms with the remaining 3 teaspoons olive oil, 1/4 teaspoon salt, and freshly ground black pepper. Bake until the chickpeas are slightly crisp and the sweet potato is tender and starting to brown around the edges, 25 to 30 minutes.
- Meanwhile, in a small bowl, combine the yogurt, tahini and the juice of half a lemon. Cut the remaining lemon into wedges.
- Divide the quinoa into two deep bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space in the middle for the yogurt. Spoon the yogurt into the empty space and serve with lemon wedges.
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