Curry Spiced Buddha Bowl
Curry Spiced Buddha Bowl
A pinch of spice, super savory, & refreshing
A Buddha bowl is a vegetarian meal, served in a single bowl that consists of small portions of several foods and colors. Buddha bowls are one of my favorite meals to make because they are fast and have a very minimal clean up. Although buddha bowls are typically served cold, I love roasting up one or more types of vegetables and adding them into the rotation.
Buddha bowls are a great way to boost nutrients in your diet because you can challenge yourself to try to add 3-4 colors or more and increase micronutrients. Every color carries its own unique micronutrients which help our bodies thrive down to the cellular level.
Ingredients: Serves 2-3 people
1 tbsp avocado oil
1 jar of jovial chickpeas
a few stalks broccolini
salt & black pepper to taste
1 tbsp simply organic foods curry powder
1 tomato chopped
2-3 handfuls baby spinach
1 avocado chopped
1/4 red onion chopped
1-2 tbsp hemp seeds
Dressing of choice: I used Primal kitchen BBQ ranch but you can also use fresh squeezed lemon juice and avocado oil for a more basic dressing.
To make:
Heat your oven to 350 degrees F & line a cookie sheet with parchment paper. Add chickpeas and broccolini to cookie sheet & toss in avocado oil, salt, pepper, and curry powder. Bake for 15 minutes.
Meanwhile, prepare other ingredients. Add baby spinach to a bowl along with chopped tomato, avocado, red onion, and hemp seeds.
When chickpeas and broccolini are done, transfer to bowl with all the other ingredients. Add dressing of choice and enjoy.
NOTE: I sometimes have this over brown rice or quinoa as well, but today I chose to have it over a bed of spinach.
