Modern
Buddha Bowl Salad
A colourful, nourishing bowl salad with roasted sweet potato, chickpeas and a tahini dressing.
40 minutestotal time
4 servingsserves
Mediumdifficulty
Ingredients
- 1 sweet potato, diced and roasted
- 400g chickpeas, roasted
- 100g spinach
- 1 avocado, sliced
- 2 tbsp tahini
- Lemon juice, water, salt
Method
Roast the sweet potato and chickpeas in olive oil for 25-30 minutes until crisp.
Arrange the spinach in bowls. Top with the roasted sweet potato, chickpeas and avocado.
Thin the tahini with lemon juice and water into a dressing, drizzle over, and serve.
#salad#vegan#bowl#colourful
More recipes
All →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
⏱ 5 hours (incl. proving)🍽 10 servings
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
⏱ 25 minutes🍽 4 servings
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
⏱ 30 minutes🍽 4 servings
.jpg?width=1200)
Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.
⏱ 5 hours (incl. proving)🍽 10 servings