Veggie Buddha Bowls
What to do
Preheat oven to 200°C. Place whole sweet potato, skin-on, on a baking sheet and roast for 40 minutes or until tender.
- Chop broccoli and dandelion greens into bite-sized pieces. Steam broccoli until tender.
- Rinse and drain chickpeas. Press with paper towel to dry out.
- Divide ingredients into three bowls. Drizzle with desired amount of honey-dijon dressing
- Add all of the ingredients for the dressing to a blender, and pulse until completely smooth and creamy. Taste for flavor and add salt as desired. Transfer to sealable container and refrigerate until ready to use.
What you’ll Need
1 cup uncooked brown rice
1 medium sweet potato
1 crown broccoli
1 can chickpeas, rinsed and drained
1 package Love Beets Beetroot Wedges – Balsamic
1/2 head dandelion greens (kale, spinach, or arugula would do nicely, too!)
Honey Dijon Dressing
50 g Dijon mustard
3 tablespoons olive oil
2 tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons honey
Sea salt to taste
Cayenne pepper to taste