I'm all for a good buddha bowl, but had never very keen on the roast veggie versions I see online. I was wrong! So so good! Give it a go!
Prep time: 5 min
Cooking time: 25 min
Serves 3-4
Ingredients:
4 potatoes
2 handfuls of kale
1 red onion
1 can of chickpeas
1 avocado
Rosemary
Thyme
Salt
Pepper
Nutritional yeast
Cayenne pepper (optional)
1 veggie stock cube
Recipe:
1. Cut potatoes into wedges, place on baking tray and season with rosemary, thyme, salt, pepper, and nutritional yeast.
2. Repeat steps for kale and chickpeas and add cayenne pepper for some spice. Cook for 25 minutes, or until golden brown and crispy.
3. Boil water in a pot and add quinoa and a veggie stock cube, cook for around 10 minutes or until water is gone.
4. Slice chosen raw veggies, and assemble.