Don’t know if you guys saw my last Vegetarian Buddha Bowl recipe (it was my first Buddha Bowl), but if you read it you would know that I was IN LOVE!
For more reasons than one. So, to catch y’all up on why I think these bowls are FANTASTIC, I’ll break it down real quick:
- SO EASY
- GREAT FOR END OF THE MONTH
That pretty much sums it up 🙂 If you want a more in-depth explanation check out my last post.
Full disclosure, after I made the first Buddha Bowl, I probably made them everyday after that for a week! And no, I am not bored yet – but seeing as I am a food blogger I need to explore other tastes and can’t really get stuck in a rut.
So, my Harvest Buddha Bowl came soon after the first one. In fact, the very next day. And just as in the case of the first Buddha Bowl, this one was created simply by foraging in my fridge for random ingredients I just hoped would work well together.
…And they did!
The name “Harvest Buddha Bowl” actually came from appearance of the dish after I made it: it looked like I had harvested my fruitfull organic garden patch (unfortunately I live in an apartment) – I must give credit to the carrots here haha! But after further thought, the name could also relate to how I sourced my ingredients: I harvested the last of what was left in my fridge 😉 End of the month vibes and all…I’m sure you can relate!
You can make this Buddha Bowl vegetarian by omitting the chicken: then the calorie count stands at 322 calories per bowl 🙂
If you still want the chicken but you’d like a lower-calorie version: omit the chickpeas and the calorie count stands at 193 calories per bowl!
(Optionally Vegetarian) Harvest Buddha Bowl Recipe
Okay you really don’t need to be a genius to figure this one out, even though I’m sure you are!
All I did, was roast all the veggies (except the shredded cabbage which I left raw), chickpeas and chicken in the oven for 20 minutes, allowed to cool, and then combined in one lovely colourful and absolutely delicious harvest bowl 🙂 For a full description, read the recipe at the bottom of the post xx
To be perfectly honest, I was intending on making a vegetarian Buddha Bowl at first…but then decided to add a paprika-roasted chicken breast along with the combination of veggies. Guess you could say my body was craving some added protein…
This dish packs a mean punch! At a whopping 43g per bowl! Aaaaand 17g of fibre! That’s fantastic!
THE VEGETARIAN VERSION
- Serves: 1
- Calories: 435
- Fat: 6g
- Carbohydrates: 49g
- Sugar: 9g
- Sodium: 568mg
- Fiber: 17g
- Protein: 43g
- Cholesterol: 61mg
- handful shredded purple cabbage
- 80g carrots (I used baby carrots, whole)
- 100g baby marrow, sliced
- 100g cherry tomatoes, whole
- 75g (1/2 cup) canned chickpeas (rinsed and drained)
- 40g green pepper, chopped
- Seasoning to taste
- 1 tsp olive oil
- Sprinkle of paprika spice
- Optional: 80g chicken breast
- Preheat the oven to 180 degrees Celsius.
- Arrange the veggies, chickpeas and chicken (optional) on a large baking tray.
- Season and drizzle with a tsp olive oil.
- Add some paprika spice to the chickpeas and chicken.
- Make sure everything is covered nicely with spice and oil.
- Roast in the oven for 20-25 minutes until veggies start to caramelise and chicken is cooked (but not dry!).
- Allow to cool slightly, and then add to a bowl.
- Serve and enjoy!