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Buddha Bowls

Heather Nicholds
A Buddha bowl is open to a realm of possibilities. At its essence, it’s a bowl of plant-based goodness, full to the point of rounding over the top, like Buddha’s belly. Eating plants gives you the best karmic balance, according to some Buddhist writings.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 3 servings
Calories 540 kcal

Ingredients
  

  • 1 large sweet potato, peeled and diced
  • 1 zucchini, diced
  • 1 onion, chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 to 3 tablespoons olive oil, divided
  • Salt
  • 1 teaspoon curry powder
  • 1 tomato, chopped
  • 3 or 4 kale leaves, stemmed and torn into pieces
  • ¾ cup couscous
  • 1 ½ cups boiling water
  • 2 tablespoons Cilantro-Lime Dressing (recipe follows)

Instructions
 

  • Preheat the oven to 450°F.
  • On a rimmed baking sheet, spread the sweet potato, zucchini, onion, and chickpeas in a single layer, keeping each separate. Drizzle with 1 ½ to 2 tablespoons of olive oil, and season with salt to taste. Sprinkle the curry powder over the chickpeas. Toss each vegetable to coat leaving the chickpeas for last so the curry powder doesn’t transfer to the others. Roast for 20 minutes.
  • Meanwhile, in a small bowl, combine the tomato and kale. Drizzle with the remaining ½ to 1 tablespoon of olive oil, season with salt to taste, and toss to coat. Set aside.
  • In a medium heat-proof bowl, combine the couscous and boiling water. Cover and set aside.
  • After the vegetables have roasted for 20 minutes, toss them separately again, and add the tomato and kale mixture to the baking sheet. Bake for 10 minutes more. (Or leave the kale and tomatoes raw, if you prefer.) Once the vegetables are cooked to your liking, remove them from the oven let them cool slightly.
  • Fluff the couscous with a fork, and divide it among three bowls or lunch containers. Arrange the vegetables and chickpeas on top and drizzle with the dressing, or keep it separate until you’re ready to eat.
  • Store the cooked ingredients in airtight containers in the refrigerator for 3 to 4 days (tomatoes will go bad faster than the other vegetables).

Notes

Recipe from The College Vegan Cookbook by Heather Nicholds. Reprinted with permission from the publisher, Callisto Media.