Cozy Winter Buddha Bowl

Name: Cozy Winter Buddha Bowl
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 cup buckwheat, cooked; 2 cup purple cabbage; 0.25 cup walnuts; 0.25 cup dried cranberries; 1 pc orange, juiced; 1 tbsp Dijon mustard; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp salt; 500 g sweet potatoes; 1 pc can chickpeas, rinsed; 0.5 tsp salt; 1 tbsp sweet paprika powder; 1 pinch black pepper; 3 tbsp vegetable oil; 80 g cashews, raw; 6 tbsp water; 4 tbsp plant milk, unsweetened; 0.5 tsp salt; 0.5 tsp garlic powder; 1 tbsp apple cider vinegar; 1 tbsp horseradish, fresh ground; 1 pc avocado; 0.25 cup blueberries; 0.25 cup walnuts

A lot is going on in this recipes. But trust me, it is worth it! I love nothing more than a good Buddha Bowl with lots of different flavours and texture. Perfect for meal prep, super easy to make and amazing for including as many different veggies in your day as possible.

Serves

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Ingredients

Serves4

For the buckwheat salad

1 cup buckwheat, cooked
2 cup purple cabbage
1/4 cup walnuts
1/4 cup dried cranberries

For the buckwheat salad dressing

1 pc orange, juiced
1 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp salt

For the Fries & Chickpeas

500 g sweet potatoes
1 pc can chickpeas, rinsed
1/2 tsp salt
1 tbsp sweet paprika powder
1 pinch black pepper
3 tbsp vegetable oil

For the horseradish Dressing

80 g cashews, raw
6 tbsp water
4 tbsp plant milk, unsweetened
1/2 tsp salt
1/2 tsp garlic powder
1 tbsp apple cider vinegar
1 tbsp horseradish, fresh ground

For the toppings

1 pc avocado
1/4 cup blueberries
1/4 cup walnuts

Instructions

Preheat the oven to 200 degrees Celsius (400 Fahrenheit). Line a baking tray with parchment paper.
Prepare by cooking the buckwheat, peeling the sweet potatoes and cutting them into thick french fry shapes. Wash and rinse the chickpeas and soak cashews in hot water. Finely chop the purple cabbage.
In a small bowl, combine all ingredients for the buckwheat salad dressing and whisk until combined.
Combine all ingredients for the buckwheat salad in a big bowl and pour dressing over it. Mix well and set aside.
In a small bowl, combine the seasoning for the chickpeas and fries. Stirr until combined.
Place the chickpeas and fires on two separate baking treys, lined with parchment paper. Pour vegetable oil over the chickpeas and fries. Divide the seasoning mix equally and spread on both, the fries and chickpeas.
After coating the chickpeas and fries with the seasoning and oil transfer the fries into the oven. Bake for 40 minutes until crispy. The chickpeas go in the oven after 20 minutes, for the rest of the time.
While the fries are baking, rinse the cashews and transfer to a blender. Add all remaining ingredients for the horseradish dressing as well and blend until smooth.
Plate the food buddha bowl style and top with horseradish dressing, fresh avocado, walnuts and blueberries.

Cozy Winter Buddha Bowl

Ingredients

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