Go Back

Rainbow Buddha Bowls

5 from 1 vote
Print Recipe Pin Recipe

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)

Instructions
 

  • Preheat your oven to 400° and line a baking sheet with parchment paper.
  • Cube your sweet potato and drain, rinse and dry your chickpeas.
  • 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.
  • Spread out the chickpeas and sweet potato on the baking sheet and bake for up to 40 minutes.
  • Mix all sauce ingredients together until smooth.
  • Assemble your bowl with all of your favorite ingredients/toppings and enjoy!