Raise your hand if you love Buddha Bowls!
🌿This buddha bowl recipe is perfect for fall, and I’ve never tried riced sweet potato before, but it was such a fun way to enjoy it! Even though I live in sunny Florida, I still love fall especially for the fall vegetables. I love to roast them with some yummy olive oil, a little sea salt and pepper. All of the flavors work perfectly together & this was such a delicious meal that left me feeling SUPER healthy and satisfied. You could also add some tofu or tempeh to this to bulk it up and add more protein if you would like.
🌿How to prepare: 1. Start by preheating your oven to 400 degrees. Chop up your carrots, cauliflower, and Brussel sprouts (you could also add your mushrooms & tomatoes to this step if you prefer them roasted) and add them to a lined baking sheet. Season with garlic salt, pepper, onion powder & any other spices of choice & bake for 30-35 minutes or until they’re cooked to your liking. 2. While the veggies are roasting, massage your kale with some lemon juice and salt and heat up you @fullgreen.official riced sweet potato on the stove top or in the microwave. 3. Now all that’s left to do is assemble your bowl! I just used canned chickpeas and rinsed them, but you could also roast these if you prefer them crispy. Top off your dish with some herbed tahini sauce & spicy cashew butter dressing & enjoy! 🌿This recipe is perfect for fall, and I’ve never tried riced sweet potato before, but it was such a fun way to enjoy it! All of the flavors work perfectly together & this was such a delicious meal that left me feeling SUPER healthy and satisfied. You could also add some tofu or tempeh to this to bulk it up and add more protein if you would like.Fall-Themed Buddha Bowl
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🌿What’s your favorite roasted veggie? Let me know in the comments!
