Roasted vegetables, creamy buffalo dressing, crunchy chickpeas served on a bed of greens. This buffalo buddha bowl is a packed with flavor and nutrition that’s sure to leave you satisfied!
Check out the nutritional benefits for chickpeas, sweet potatoes, tomatoes, and broccoli in our nutrition guides.
Ingredients
SALAD:
2 large sweet potatoes (or 4 small)
2 cups of cooked chickpeas
4-6 cups of chopped cauliflower
8 cups of greens (e.g. kale, spinach)
1 large avocado
OPTIONAL:
Add in cooked quinoa or other favorite veggies
DRESSING:
½ cup cashews
1 tablespoon lemon juice
1 tablespoon nutritional yeast
½ tablespoon salt-free chili powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon paprika
1 teaspoon dill
1 pitted date
½ cup water, or more as needed for thinning
Instructions
- Preheat the oven to 400F. Wash the veggies. Chop the sweet potato and the cauliflower. Place on a baking sheet. Roast for 25-30 minutes or until desired texture.
- Place the chickpeas on another baking sheet with edges. Bake for 30-40 minutes, or until desired texture. Stir often to avoid burning.
- In a high speed blender, combine all the dressing ingredients. Blend until smooth. Add more water as needed for thinning. Optional to add more cayenne pepper to make it spicier.
- In bowls, add at least 2 cups of greens, then layer on the sweet potato, cauliflower, chickpeas. Add avocado slices, if desired and any other veggies of choice. Drizzle the buffalo dressing on top and enjoy!
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