Last updated: October 9, 2023
Buddha bowls have taken the food world by storm in recent years. Not actually pertaining to Buddhism but rather, a big comforting bowl of food symbolising a round Buddha belly, everyone is doing them. Deliciously Ella, Kimberly Snyder, and all your favourite food bloggers have a version. What I love about a Buddha bowl is how versatile it is. You can put pretty much anything in it, and it’s a great way to use up leftovers. This version is really easy, super healthy and extremely delicious.
In this Buddha bowl, I used roasted sweet potatoes, roasted chickpeas, and refried garlic black beans. I added some roasted cabbage and kalettes for a bit of greenery. I’ve only recently discovered kalettes, which are little fancy Brussel sprouts mixed with kale. Like all dark green vegetables, they’re full of nutrients and very low calorie.
This Buddha bowl takes about 30 minutes to make, requires very little prep, and is a great meal if you’re on Weight Watchers. I’m doing the Flex programme, and with the introduction of new zero SmartPoints, this dish now only has 6 SmartPoints.
Sweet Potato (I used 200g raw sweet potato per person, which is where the SmartPoints amount comes from)
Paprika, salt and pepper to taste
I used tinned chickpeas and black beans in this case, as that was what I had to use up. You could use dry uncooked pulses as well. You could also use olive oil instead of a spray oil if you’re not too fussed about the calories.
Preheat the oven to 200 degrees.
Spray a baking tray with oil. Cut the sweet potato into bitesize chunks, and place on the baking tray. Sprinkle with paprika, salt and pepper and place in the oven.
Heat the black beans on a very low heat on the hob with some spray oil, stirring in diced garlic. Stir frequently.
After 10 minutes have passed, put the chickpeas on a baking tray and also sprinkle with paprika, salt and pepper. You can choose any spices you want instead. Garlic powder, chilli powder or curry powder are all great options. Chickpeas now go in the oven.
After another five minutes, spray cabbage chunks with oil and roast these in the oven too with the kalettes on a tray.
After 15 minutes (or when the cabbage starts to brown on the edges) remove everything from the oven and place in a bowl with the fried black beans.
You can add any sauces you like. I love guacamole, houmous or a tahini sauce to keep the dish vegan. You could also add sour cream, tzatziki or another creamy/yogurty dip. You can also cook the sweet potato for a little longer if you like it to be browned off.
I’d love to know, what would you put in a Buddha bowl?