Dining al Desko: Sweet Potato and Chickpea Buddha bowls

The joy of Buddha bowls is that there are no steadfast rules of what can and can’t go in them. The idea is that you get plenty of veggies, raw and/or cooked, some sort of grain and some sort of protein but the rest really is up to you. If you don’t like it, leave it out. If you think something else goes well in this add it. Their history lies in the vegan world so they are generally plant-based but there is no reason you can’t add a little bit of meat if you fancy it. Here’s a sweet potato and chickpea Buddha bowl for a little inspiration.

Ingredients

  • ½ sweet potato
  • ½ tsp paprika
  • Salt and pepper
  • Olive oil
  • 1 tin chickpeas
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • Olive oil
  • 100g faro, cooked according to packet instructions
  • 1 carrot, sliced into sticks
  • ¼ cucumber
  • Red cabbage
  • Mixed salad leaves
  • 1 tsp black sesame seeds

Dressing

  • 1 tbsp tahini
  • 2 tbsp Greek yoghurt (leave out to make vegan)
  • ½ lemon, juice only
  • 1 tsp agave syrup
  • Salt and pepper
  • Olive oil

Method

  1. Slice the potato into wedges and place on a baking tray seasoned with salt, pepper and paprika and a good lug of olive oil.
  2. Bake in the oven at 200C for 30 mins until soft but not mushy and set aside to cool.
  3. To make the roasted chickpeas, drain the tin of chickpeas and pat dry.
    In a bowl mix with the cumin, cayenne pepper and some olive oil making sure all the chickpeas are well-coated.
  4. Roast in the oven for 30 mins at 200C, giving the tray a shake around halfway through cooking. Set aside to cool. You won’t need all the chickpeas for this recipe but they make great snacks or are perfect to put on top of soups or salads.
  5. To make the dressing, whisk all the ingredients and set aside.
  6. To assemble the Buddha bowls, simply add the farro to the bowl alongside the mixed salad leaves.
  7. Add the raw carrot sticks, cabbage, cucumber, cooled sweet potato and chick-peas and sprinkle the black sesame seeds over the top.
  8. Top with a dollop of dressing and serve.

For more ‘dining al desko’ recipes, go here

Monique Chambers
Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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