Recipes · Lunch · Vegan

Kale and Sweet Potato Buddha Bowl

Name: Kale and Sweet Potato Buddha Bowl
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 300 g sweet potatoes; 200 g kale; 200 g cooked chickpeas; 100 g beet hummus (store-bought or homemade); 2 tbsp extra virgin olive oil; to taste salt; 1/2 tsp smoked paprika; 2 tbsp pumpkin seeds; 1 tbsp lemon juice

with beet hummus and pumpkin seeds

410kcal⏱ 30′total16gProtein52gCarbs15gFat

Method

Preheat the oven to 200°C. Dice the sweet potatoes and toss with 1 tablespoon of oil, salt and paprika. Roast for 20-25 minutes.
Meanwhile, wash the kale, remove the stems and tear the leaves. Massage with a drizzle of oil and a pinch of salt for 2 minutes.
Drain and rinse the chickpeas. In a pan, warm them with a little oil and paprika until lightly crispy.
Layer the kale as a base in two bowls, then add the sweet potatoes and chickpeas.
Top with a generous spoonful of beet hummus and sprinkle with pumpkin seeds and lemon juice.
Serve warm or at room temperature.

Make it yours

Adapt it to your macros.

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