When Buddha bowls first came on the scene, I googled “what is a Buddha bowl?” I found that they are “sometimes referred to as hippie bowls.” I’m not entirely sure what that means, but I think they can basically be called “health bowls.” Maybe hippies lead the charge for healthy eating? Who knows.
These bowls are full of grains, yummy veggies, and protein from the chickpeas. I topped them with roasted sunflower seeds and hemp hearts, which are optional but highly encouraged. They are filling and hearty, but also so easy to throw together. All of those are pros, especially if you’re living somewhere where it’s too dang hot out to want to be sweating over a stove. Whip these up for an easy dinner or lunch and you’ll make have a happy hippie tummy š
- 2½ cups cooked grain of choice (I used a mix of brown rice and quinoa)
- 1 15.5 oz can chickpeas, rinsed, drained, and patted dry
- 1 bunch Swiss chard
- 1 large carrot, julienned or peeled into strips.
- 1 large sweet potato, peeled and cut into 1 inch chunks
- 1½ + ¼ tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. cumin
- ¼ tsp. chili powder
- 1 lime, juiced
- 2 tbsp. tahini
- 4 tbsp. olive oil + more for drizzling
- sunflower seeds (optional)
- hemp hearts (optional)
- Preheat oven to 450 degrees Fahrenheit.
- In a small bowl, mix together 1½ tsp. salt, pepper, garlic powder, onion powder, cumin, and chili powder.
- Place chickpeas and sweet potato on a rimmed baking sheet lined with foil. Drizzle with olive oil and sprinkle with seasoning mix from above. Mix with hands to coat.
- Roast for 15 minutes or until golden brown.
- Heat 2 tbsp. olive oil in a pan. Remove Swiss chard leaves from stems and chop both separately. Place stems in pan and cook until tender, about 3-4 minutes, then add leaves and continue cooking until tender. Remove from heat
- In a small bowl whisk together tahini, 2 tbsp. olive oil, lime juice, and ¼ tsp. salt.
- In two large bowls for serving, divide cook grains. Top bowls with Swiss chard, sweet potato, chickpeas, and carrots. Drizzle with dressing. Top with sunflower seeds and hemp hearts if desired.
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