This Spicy Sweet Potato and Roasted Chickpea Buddha Bowl is super delicious and super easy. I love to make this recipe for dinners and lunches and its so yummy. This is another one of my favourite recipes as it uses ingredients that I have in the house all the time.
During the week I'm always looking for fresh ideas for quick and easy dinners that are delicious. This recipe keeps me full and is perfect for lunch the next day.
This recipe can be made in large batches for meal planned lunches or just as an easy weeknight dinner.
Why I love this recipe
Its super easy
Uses everyday ingredients
Tastes amazing
Is only $4.06 per serving
Spicy Sweet Potato and Roasted Chickpea Buddha Bowl
Total Time: 30 Minutes
Prep Time: 5 Minutes
Yield: 4
Cost per serving: $4.06
Total cost: $16.25
INGREDIENTS
3 Cups of Brown rice, washed $2.39
1 Sweet potato, diced $1.28
25g Rosemary $2.99
3 Tbsp Olive oil $0.35
400g Chickpeas, drained and washed $0.75
1/4 Tsp Paprika $0.03
1/4 Tsp Cumin $0.11
125g Brussels sprouts, ends taken off and halved $1.87
1 cup Frozen Corn $0.48
1 cup Frozen brocoli $0.60
450g Tofu, diced $2.99
125g Snow peas, top and tailed $2.08
1 Tsp Sesame seeds $0.30
1 Tsp Hot oil $0.03
Salt and pepper
INSTRUCTIONS
In a medium sized saucepan add brown rice and 4 1/2 cups of water. Cook for 25 minutes or until rice is tender. Set aside once cooked.
Meanwhile add sweet potato, 1 Tbsp of olive oil and rosemary to a frying pan cover with lid and cook until sweet potato is soft. Stirring occasionally. Once cooked set aside.
Add chickpeas, 1 Tbsp of olive oil, paprika and cumin to another frying pan and cook until chickpeas are toasted. Stirring occasionally; set aside once cooked.
Add Brussels sprouts, corn, broccoli, 1 tbsp of olive oil and tofu to another frying pan cook until tofu starts to brown. Season with salt and pepper.
In a bowl add rice, sweet potato, chickpeas, Brussels sprouts, corn, broccoli, tofu and snow peas. Sprinkle broccoli with sesame seeds. And add hot oil on top.
Serve.
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