Asian•lunch•intermediate

Curried Chickpea and Roasted Veggie Buddha Bowl

Name: Curried Chickpea and Roasted Veggie Buddha Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 500g cubed sweet potatoes; 2 cloves of garlic, minced; 1/2 tsp of cumin powder; 1/2 tsp of smoked paprika; 1/2 tsp of chilli powder; 1/2 tsp of turmeric powder; 250 ml of vegetable stock; 400g chickpeas, cooked; 1/2 onion, diced; 1 tbsp. of curry powder; 2 oranges, halved; 2 tsp of freshly grated ginger; 1 tsp of maple syrup; 2 tbsp. of extra-virgin olive oil; 250g of basmati rice, cooked

This light and healthy dish offers a flavorful medley of roasted vegetables and spiced chickpeas served over steamed rice. Topped with a zesty orange-ginger vinaigrette.

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Servings

This Curried Chickpea and Roasted Veggie Buddha Bowl is a flavorful, light, and healthy meal. Start by roasting the vegetables to bring out their natural flavors. In a separate pan, the chickpeas are sautéed with onions, garlic, and curry as a flavorful base. Serve the roasted vegetables and chickpeas over steamed rice and top with a zesty orange-ginger vinaigrette.

Ingredients

500g cubed sweet potatoes
2 cloves of garlic, minced
1/2 tsp of cumin powder
1/2 tsp of smoked paprika
1/2 tsp of chilli powder
1/2 tsp of turmeric powder
250 ml of vegetable stock
400g chickpeas, cooked
1/2 onion, diced
1 tbsp. of curry powder
2 oranges, halved
2 tsp of freshly grated ginger
1 tsp of maple syrup
2 tbsp. of extra-virgin olive oil
250g of basmati rice, cooked

Instructions

1
Preheat the oven to 200°C/400 °F.
2
Place the sweet potatoes on a baking sheet and drizzle with oil, cumin, smoked paprika, chilli powder, and turmeric. Toss to coat and bake for 25 minutes.
3
In a large skillet, heat the oil over medium-high heat. Add the onions, garlic, and curry powder and sauté until lightly browned, about 5 minutes.
4
Add the chickpeas and vegetable stock. Bring to a boil and reduce to a simmer, cooking for 10 minutes.
5
In a small bowl, whisk together the juice from half an orange, ginger, maple syrup, and olive oil. Set aside.
6
To assemble the Buddha bowl, place the cooked basmati rice in a bowl and top with the roasted vegetables and curried chickpeas. Drizzle with the orange-ginger vinaigrette.
7
Garnish with the remaining orange halves.

Chef's Tip

For an extra touch of citrusy flavor, add a splash of lime juice and a sprig of fresh cilantro to your Buddha bowl before serving.

Fun Fact

The name for this type of dish – Buddha bowl – comes from its resemblance to the bowl used by the Buddha to carry food.

Did you like this recipe?

Show some love and help others discover this amazing dish!

Reviews

No comments yet. Be the first to share your thoughts!

Ready to create your own magical recipe?

Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.

Create Your Recipe

fandango

I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

View profile