Buddha Bowl with Avocado and cashews

Makes
2

Prep Time (min)
20

Cook (min)
35

Carb Grams (g)
59

Cook Difficult
4

Ingredients

1 sweet potato, sliced
1 cup chickpeas
Salt to taste
Cayenne pepper to taste
Dried thyme to taste
3 cups spinach
½ purple onion
½ avocado
1 cup smoked tofu
½ cup dried cranberries
¼ cup cashews
¼ cup almonds

Utensils

Microwave-safe dish
Baking sheet,
Parchment paper,
Zen Spirit chef’s knife

DIRECTIONS

Rinse potato thoroughly under cold running water and slice into approximately ¼ inch thick slices. Add to microwave safe bowl and microwave for 5-8 minutes, stirring every couple of minutes.
Remove from the microwave and set aside to cool.
Meanwhile, line a baking sheet with some parchment paper and add drained chickpeas. Don’t worry if the chickpeas are still wet, the oven will dry them completely. Sprinkle with salt, cayenne pepper, and dried thyme. Bake for 30 minutes at 400°F, stirring occasionally.
Once the chickpeas are toasted and crunchy, remove from the oven and cool for a while
Meanwhile, prepare the remaining ingredients. Chop spinach, onions, avocado, and tofu using your Zen Spirit knife. Arrange ingredients in a serving bowl and drizzle with your favorite dressing.

Buddha Bowl with Avocado and cashews

Buddha Bowl with Avocado and cashews ingredients

This easy Buddha bowl recipe is bursting with flavors, looks gorgeous, and above all – it’s loaded with all the nutrients your body needs.

Furthermore, this Buddha bowl is completely vegan-friendly and gluten-free! What a better way to put your Zen Spirit chef’s knife to good use!
Buddha bowls are all about various different and colorful ingredients with balanced nutritional values a proper meal should have. This one is based on cooked sweet potatoes, spinach, chickpeas, and tofu with a handful of nuts and cranberries to complete the overall flavor.

Buddha Bowl with Avocado and cashews cutting

Sweet potato is an excellent and healthier version of regular potatoes with a unique taste we all love. You can add chopped potatoes to a pot of lightly salted boiling water and cook until fork-tender and then drain and cool until use. If, however, you don’t have a lot of time you can simply microwave your potatoes until tender (about 5-8 minutes on high should be enough).

Buddha Bowl with Avocado and cashews onions
As for the remaining ingredients, it’s all about chopping, dicing, and slicing. What a better way to practice your chef’s skills. Prepare the vegetables and arrange in a beautiful Buddha bowl everybody will love. Finally, drizzle your favorite dressing and enjoy!