Best with Beetroot wedges “Balsamic”

Veggie Buddha Bowls

Prep Time: 20 min // Cook Time: 1 hour Servings: 3

What to do

  1. Preheat oven to 200°C. Place whole sweet potato, skin-on, on a baking sheet and roast for 40 minutes or until tender.
  2. Chop broccoli and dandelion greens into bite-sized pieces. Steam broccoli until tender.
  3. Rinse and drain chickpeas. Press with paper towel to dry out.
  4. Divide ingredients into three bowls. Drizzle with desired amount of honey-dijon dressing
  5. 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

Buddha Bowl

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