This nourishing buddha bowl is packed with goodness and topped with a lemon-tahini dressing and Gaia’s delectable Goddess pesto. Yum!
- Rinse the uncooked chickpeas with water in a sieve – add to a large pot. Cover with 2 inches of water and bring to a boil over a high heat. Boil for 1 minute – cover, remove from the heat, and let sit for 1 hour. Then drain, lightly rinse and dry with a paper towel. Set aside to cool.
- Preheat the oven to 180°C.
- Cut 1-2 sweet potatoes into wedges lengthways (peeling is optional). Peel and cut 1 onion into eighths. Place the sweet potato and onion into a bowl and toss together with a bit of olive oil, salt and dried rosemary (or your herb of choice).
- Place the sweet potatoes and onion in a baking dish and roast in the oven for 30-40 minutes.
- In the meantime, slice the aubergine into 1 cm thick discs and brush with olive oil on both sides. Season with salt.
- Follow by seasoning the drained chickpeas with paprika, cumin and salt (about half a teaspoon each) and toss with a drizzle of olive oil. Spread them out onto a baking dish and pop these into the oven to crisp up a bit.
- While the veggies cook, you can prepare the base of the buddha bowl. Finely shred some red cabbage and grate some carrot. Add these to a large bowl.
- For the lemon-tahini dressing, mix 3 tablespoons of tahini with 2 tablespoons of lemon juice and 1 tablespoon of water until well-combined. Add the dressing to the cabbage and carrot and toss together.
- Chop 1 head of gem lettuce into strips.
- To assemble the buddha bowls, start with a layer of shredded lettuce. Spoon on a serving of cabbage-carrot slaw. On top of this, lay over some roasted sweet potato wedges and onion. Add on ½ a cup of cooked chickpeas. Finally, add a generous dollop of pesto and salt and pepper to taste.
There are no rules when it comes to buddha bowls – add or adjust the veggies as you please, but the key elements are: something roasted, something fresh, something crunchy, and a killer dressing.