Buddha Bowl Recipe

Fresh greens, spicy chickpeas, roasted sweet potatoes and a zesty carrot and ginger dressing makes for a nourishing bowl of goodness.



Prep Time

10 minutes

Cooking Time

35 minutes



Recipe Ingredients

  • 2 Tbsp SPAR Coconut Oil
  • 2 small SPAR Freshline sweet potatoes, sliced into 1cm rounds
  • 1 bundle SPAR Freshline Long Stem Broccoli (large stems removed / chopped)
  • 1 packet SPAR Freshline baby spinach
  • 1 stem SPAR Freshline spring onion, chopped
  • a handful sprouts for serving
  • 2-3 Tbsp toasted almonds, roughly chopped
  • salt and pepper

Spicy Chickpeas

  • 1 can SPAR Chickpeas (drained, rinsed and patted dry)
  • 1 tsp cumin
  • ¾ tsp chili powder
  • ¾ tsp garlic powder
  • ¼ tsp each salt and pepper
  • ¼ tsp turmeric (optional)

Carrot & Ginger Dressing

  • ⅓ cup SPAR Extra-Virgin Olive Oil
  • ⅓ cup rice vinegar
  • 2 large SPAR Freshline carrots, peeled and roughly chopped (about ⅔ cup)
  • 2 Tbsp peeled and roughly chopped fresh ginger
  • 1 clove garlic
  • ½ chilli *optional
  • 2 Tbsp juice of SPAR Freshline lime
  • 1 Tbsp plus 1 tsp SPAR Honey
  • 1 ½ tsp toasted sesame oil
  • ¼ tsp salt, more to taste

Recipe Method

  1. Preheat oven to 200 C and arrange sweet potatoes on a baking sheet. Drizzle with a bit of oil, making sure the flesh of the sweet potatoes is well coated and placed skin side down on the sheet.
  2. Bake for 20 minutes, then remove from the oven, flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch of salt and pepper.
  3. Bake for another 15 minutes, then remove from oven
  4. While vegetables are roasting, heat a large pan over medium heat and add the spinach to the pan. Add 2-3 Tbsp water and let the spinach wilt, it should take about 5 minutes.
  5. Remove from the pan and set aside.
  6. In the same pan, heat 1 Tbsp oil and add the chickpeas and seasonings. Sauté for about 10 minutes, stirring frequently.
  7. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  8. For the dressing, blend all the ingredients together until smooth.
  9. To serve, arrange in serving bowls and top with spring onion, sprouts and toasted almonds.

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