The Buddha Bowl is one of those recipes that you can customize to fit your taste buds. It’s healthy and a great way to get the vitamins and minerals you need without meat and dairy. I enjoy this meal on meatless days.
A lot of times, I make Buddha Bowls with whatever vegetables I have in the refrigerator. If you prefer rice and quinoa over chickpeas, go for it. If you tahini over tzatziki, go for it. Get creative and make it colorful.
This recipe is one of my best Buddha Bowls which is why I decided to post it. It serves 4 and it a great way to have a filling meal that tastes good.
Notes On This Recipe
Don’t forget, every recipe I post can be used during your meal prep which means you can make enough to have more servings that save you time in the kitchen!
Everyone enjoys the buddha bowls different. Some use butternut squash instead of sweet potatoes. Others prefer to add pineapple and beets. I have tried and liked all of these variations and want to motivate you to do the same. The best way to determine what you like is to try different things.
When it comes down to food, it’s best to like it or you will be seeking to fill the void until you are satisfied. So never stop searching for what foods that you love eating that are good for your body. Food is just like anything else in life in that enjoying the experience makes all the difference especially when it keeps your body strong and healthy.
Here’s The Recipe
Sherman’s Buddha Bowl
- 4 tbsp olive oil
- 3/4 cup red onion
- 3 medium sweet potatoes cut in halves
- 2-3 Cups Kale your preference
- 1 cup red cabbage
- 1 cup snap peas
- Natures Seasoning To Taste
- 2 15-ounce cans chickpeas
- 1/2 tsp turmeric
- 1/2 tsp natures seasoning
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp oregano
- 1 1/2 cup culina yogurt available at whole foods
- 2 cups grated cucumber
- 2 minced garlic cloves
- 1/4 cup chopped dill
- 2 tbsp olive oil
- 1 1/2 tbsp lemon juice
- natures seasoning to taste
Vegetables and Chickpeas
- Preheat oven to 400 degrees
- Put sweet potato halves (skin side down), onions, snap pease, and red cabbage on baking sheet
- Drizzle with olive oil
- Sprinkle vegetables with natures seasoning
- Bake for 15 minutes
- Flip sweet potatoes and continue to bake for another 10 minutes
- Add kale and drizzle with olive oil and natures seasoning
- Bake for 5 minutes and then set aside
- While the vegetables are roasting, heat a large skillet over medium heat
- Toss chickpeas in seasonings in a mixing bowl
- Once the skillet is hot, add 1 tbsp on olive oil and chickpeas
- Saute for 10 minutes, making sure to stir frequently to avoid too much browning at once
- Once chickpeas are slightly browned, remove from heat and set aside
- Add culina yogurt to a mixing bowl
- Squeeze excess water from grated cucumber with palms and add to yogurt
- Add olive oil, garlic, dill, natures seasoning, and lemon juice to bowl and stir to blend.
- Let mixture chill in refrigerator for 5 minutes to allow flavors to blend. After tasting the sauce, add more dill, lemon juice, and seasoning to taste
When Ready To Serve
- Slice sweet potatoes into small chunks. Divide the vegetables between 4 servings. Top with chickpeas and tzatziki sauce
That’s it for this recipe. Let me know if you liked this Buddha Bowl recipe in the comments below.
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And remember, Don’t Play With Your Body. You Only Get One!