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Southwest Buddha Bowl {Vegetarian, GF}
Ingredients
Almond Dipping Sauce
2
Tbsp
almond butter*
1
Tbsp
maple syrup
1/4
cup
olive oil
1
Tbsp
apple cider vinegar
1/2
tsp
salt
1/4
tsp
black pepper
1/4
tsp
onion powder
Southwest Spice Mix & Chickpeas
1
can
chickpeas*
1
Tbsp
chili powder
2
tsp
cumin
2
tsp
smoked paprika
1
tsp
garlic powder
1
tsp
onion powder
2
tsp
oregano
1 1/2
tsp
sea salt
1
Tbsp
olive oil
Parchment paper
Southwest Buddha Bowl
1
red onion
2
sweet potatoes
Southwest spice mix chickpeas
Almond dipping sauce
Instructions
For the Almond Dipping Sauce
In a blender combine almond butter, maple syrup, olive oil, apple cider vinegar, salt, black pepper, and onion powder.
Blend until smooth.
For the Southwest Spice Mix & Chickpeas
Preheat oven to 420 F.
In a small container mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and oregano.
Rinse 1 can of chickpeas, drain out water and dry chickpeas with paper towels.
Toss with 1 Tbsp Southwest spice mix and 1 Tbsp olive oil.
Place on parchment-lined sheet pan and bake ~25mins, turning halfway through cook time.
For the Southwest Buddha Bowl
Preheat oven to 420 F.
Peel and cut 2 sweet potatoes into 1/2” pieces.
Toss sweet potatoes with 1 Tbsp olive oil and 1 Tbsp Southwest spice mix.
Place sweet potatoes on sheet pan and roast for ~30 mins or until fork tender, tossing halfway through cooking time.
Chop red onion.
In 4 bowls, divide red onion, sweet potatoes, and chickpeas.
Drizzle each bowl w/ almond dipping sauce.
Notes
*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.