Vegan Buddha Bowls

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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

  1. Preheat oven to 400

  2. Chop sweet potato and onions into small sections. Spray with avocado oil and season with garlic powder, salt + pepper.

  3. Bake sweet potato and onion for 15 minutes on baking sheet.

  4. After 15 minutes, add chopped kale to baking sheet. Spray with avocado oil and season with garlic powder, salt + pepper.

  5. While veggies cook, strain & rinse garbanzo beans. Cover generously in curry powder, turmeric, black pepper, s + p.

  6. 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.

  7. After 7 mins, add in coconut milk and lower heat.

  8. Take veggies out of oven, add all items to a bowl and top with avocado, lemon juice, olive oil and hemp seeds!

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