Go Back
Rainbow Buddha Bowls

Rainbow Buddha Bowls

5 from 1 vote
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Bowl Fixings (adjust as needed)
  • roasted sweet potatoes (recipe below)
  • roasted chickpeas (recipe below)
  • rice or grain of choice (omit for Whole30 or paleo)
  • kale
  • sesame seeds
  • purple cabbage
  • sauerkraut (I use Bubbies)
  • sprouts
  • avocado
  • carrots
  • cherry tomatoes
  • cucumber
Roasted Chickpeas & Sweet Potatoes
  • 1 sweet potato
  • 1 15 oz can chickpeas
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 2 tbsp olive oil or avocado oil
  • salt and pepper, to taste
Yum Yum Sauce
  • 1 ½ cup compliant avocado mayo (I use Chosen Foods for vegan or paleo/Whole30)
  • ¼ cup sugar free ketchup or tomato paste (I use The New Primal or Primal Kitchen)
  • ¼ tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp pineapple juice (look for no sugar added)
  • 1 tbsp pickle brine  (I use Bubbies)

Method
 

  1. Preheat your oven to 400° and line a baking sheet with parchment paper.
  2. Cube your sweet potato and drain, rinse and dry your chickpeas.
  3. Combine the sweet potato cubes and chickpeas in a bowl with onion powder, garlic powder, paprika, olive oil and salt and pepper. Toss until equally distributed.
  4. Spread out the chickpeas and sweet potato on the baking sheet and bake for up to 40 minutes.
  5. Mix all sauce ingredients together until smooth.
  6. Assemble your bowl with all of your favorite ingredients/toppings and enjoy!