Vegan Buddha Bowls
INGREDIENTS
2 purple sweet potatoes (or regular)
1 yellow onion
2-3 cups kale, chopped
1 can garbanzo beans
1 box of bella mushrooms
1 zucchini
Avocado
Lemon
1/2 cup coconut milk (@so_delicious)
Avocado oil (@chosenfoods)
Curry powder (@frontiercoop)
Garlic powder
Himalayan Pink Salt
Turmeric
Black Pepper
Optional: hot sauce, hemp seeds
DIRECTIONS
Preheat oven to 400
Chop sweet potato and onions into small sections. Spray with avocado oil and season with garlic powder, salt + pepper.
Bake sweet potato and onion for 15 minutes on baking sheet.
After 15 minutes, add chopped kale to baking sheet. Spray with avocado oil and season with garlic powder, salt + pepper.
While veggies cook, strain & rinse garbanzo beans. Cover generously in curry powder, turmeric, black pepper, s + p.
Add seasoned garbanzo beans to pan on stove over medium heat with avo oil. Add in chopped mushrooms and zucchini, pan sear for 7 minutes.
After 7 mins, add in coconut milk and lower heat.
Take veggies out of oven, add all items to a bowl and top with avocado, lemon juice, olive oil and hemp seeds!