Morning, friends! Guess what day it is! It’s National Registered Dietitians Day! And I thought, what better way to celebrate than a recipe jam packed with nutrients?! I don’t think there is any!
So, let’s jump right in… shall we?
Making Buddha Bowls is super simple. Just grab all the veggies you have in your fridge and chop them up! Then throw them in a pan with a little bit of olive oil, and season, and then place in a bowl, top with a yummy sauce and chow down!
Sounds simple? Well, it surprisingly is! Here is what I did to make the Buddha bowl pictured:
Step One: Chop up one sweet potato, 4-5 mushrooms, 7-8 stalks of asparagus, 6-7 baby bell peppers and any other vegetables you want. Open, drain and rinse 1 can of chickpeas and 1/2 can of mini-corn (unsalted or seasoned)
Step Two: Heat olive oil (about 1Tbsp) in a pan, add the sweet potato! Season with curry spices (you can buy a mix of coriander, cumin, turmeric, ginger, pepper) or go wild and make your own! For this, I used a mix! Add about 1/2 tsp (Faster, for a nice and easy lunch).
Step Three: In a separate pan, heat 1tsp olive oil and add in chickpeas with a bit of the curry spices – 1/2 tsp usually will do!
Step Four: Once the chickpeas have browned, add in mushrooms, asparagus, baby bell peppers and corn and continue to cook until nice and crispy!
Step Five: Once all of the vegetables are thoroughly cooked, throw them into a bowl or delicately place (for a photo obvs;) )!
Step Six: Make a dressing and top! I used this little recipe – 3 Tbsp Tahini, 1 1/2 Tbsp Maple Syrup and 1-2 tsp sriracha (Depending on how spicy you like it) – I find this recipe makes quite a bit, so there is enough to store for later!
Step Seven: DIVE RIGHT IN! And Enjoy 🙂
With Love, Meg