Buddha Bowls – Roast Sweet Potato, Sweet & Sour Red Peppers, Spiced Chickpeas, Cauliflower, Quinoa & Chimichurri

These delicious bowls are filled with an assortment of vegetarian and gluten free goodies. The concept is based on the stories of Buddha who walked around with his bowl, which got filled with whatever villagers could spare. I love eating this way midweek. Full of flavour, variety and health they just seem to make me feel good on so many levels.

You can mix it up with each of the elements in this dish. Some of the individual elements of the dishes are found in other recipes I have published. Find them in links below.



INGREDIENTS

Roast Sweet Potato.

Peel and slice sweet potato into rounds. Coat in a little olive oil and season with salt and pepper. Roast at 180 degrees Celsius until tender and golden in places.

Chickpeas & Cauliflower

Find the recipe link below to make these. Break half a head of cauliflower into small florets. Toss with a drained can of chickpeas then cook as per the recipe for the spiced chickpeas below.

Sweet & Sour Red Peppers & Chimichurri

Find the recipe for both these elements on the Dinner Party Club REcipe Card, below.

Quinoa

Cook 1 cup quinoa in the absorption method. Rinse the quinoa through a fine sieve to remove any bitterness. Drip to drain off, then place in a medium saucepan. Pour in 1 1/2 cups water. Bring to the boil. Turn down the heat to a low simmer, place on the lid and cook for 5 minutes until the water is completely absorbed and quinoa is tender.

Fluff up a little with a fork and serve.

TO SERVE

Divide spoonfuls of each element on each plate. Top with some fresh green leaves such as rocket and serve immediately.