Healthy Buddha Bowl Recipe
Updated: Aug 12
I really enjoy this delicious Roasted Sweet Potato and Chickpea Buddha Bowl. It's a fibre-rich plant based recipe that offers numerous health benefits.
This Recipe is Great for Your Gut Health
It's a high fibre meal with sweet potatoes, chickpeas, mixed greens, and vegetables like tomatoes and cucumbers, which are all excellent sources of dietary fibre. Fibre plays a vital role in promoting healthy digestion and maintaining regularity. It also supports the growth of beneficial gut bacteria, and aids in preventing constipation.
The fibre present in this recipe also acts as a prebiotic, which serves as food for the beneficial bacteria in the gut. The bacteria helps to maintain a healthy gut microbiome, enhance nutrient absorption, support immune function, and protect against digestive disorders.
Sweet potatoes are rich in nutrients such as vitamins A and C, which help strengthen the immune system and support gut health. Chickpeas are a good source of protein and also contain dietary fibre, folate, and minerals like iron and magnesium, which contribute to overall digestive health.
The mixed greens, tomatoes, and cucumbers provide a variety of antioxidants, vitamins, and minerals that protect against inflammation and promote gut health.
The use of olive oil in this recipe provides healthy fats called monounsaturated fats, which aid in nutrient absorption and support a healthy gut lining.
Overall, this delicious plant based recipe combines nutrient-dense ingredients that nourish the gut, support healthy digestion, and promote overall well-being.
Sweet Potato & Chickpea Buddha Bowl Recipe
2 medium sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 cups mixed greens (spinach, kale, or lettuce)
1 cup cherry tomatoes, halved
1/2 cup sliced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh parsley
1/4 cup pumpkin seeds (optional)
Juice of 1 lemon
1 avocado, sliced
Salt and pepper to taste
Preheat the oven to 400°F (200°C).
In a large bowl, mix the sweet potato cubes and chickpeas with olive oil, cumin, paprika, garlic powder, and salt until well coated.
Spread the sweet potato and chickpea mixture in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and golden brown. I use this air fryer.
In the meantime, prepare the salad base by combining the mixed greens, cherry tomatoes, cucumber, red onion, and fresh parsley in a large bowl.
Once the sweet potatoes and chickpeas are roasted, remove them from the oven and let them cool slightly.
Add the roasted sweet potatoes and chickpeas to the salad bowl.
Sprinkle pumpkin seeds (if using) over the top of the salad.
Squeeze fresh lemon juice over the salad and season with salt and pepper to taste and combine all the ingredients. Add a squeeze of lime and avocado slices.
Serve the Buddha bowl as a lunch or light dinner. Enjoy!