CryoCove Recipe

Buddha Bowl

Name: Buddha Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 large sweet potato, cubed; 2 cups chopped kale; 1 can chickpeas, drained; 1/2 avocado, sliced; 2 tbsp tahini; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp cumin; to taste salt and pepper

An abundant bowl of roasted sweet potato, kale, chickpeas, avocado, and tahini dressing for plant-powered energy.

Prep

10m

Cook

25m

Total

35m

Servings

Calories

480

Macro Breakdown

Protein16g (17%)

Carbs58g (60%)

Fat22g (23%)

Diet

omnivorepescatarianvegetariangluten-freepaleo

Goal

longevityrecovery

Pillar Benefits

FoodWaterLight

Ingredients

1 large sweet potato, cubed
2 cups chopped kale
1 can chickpeas, drained
1/2 avocado, sliced
2 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
1 tsp cumin
to taste salt and pepper

Instructions

1
Preheat oven to 400°F. Toss sweet potato and chickpeas with olive oil and cumin. Roast for 25 minutes.
2
Massage kale with a drizzle of olive oil and lemon juice until tender.
3
Whisk tahini with lemon juice and 2 tbsp water.
4
Build bowls: kale base, roasted sweet potato, chickpeas, and avocado.
5
Drizzle generously with tahini dressing.

Tips

*Massage kale for at least 2 minutes to break down the tough fibers.
*Add a soft-boiled egg or grilled chicken for extra protein.

Frequently Asked Questions

How many calories are in Buddha Bowl?

Buddha Bowl has 480 calories per serving with 16g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Buddha Bowl?

This recipe takes 10 minutes of prep and 25 minutes of cooking, for a total of 35 minutes from start to finish.

Is Buddha Bowl suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, vegetarian, gluten-free, paleo. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Preheat oven to 400°F. Toss sweet potato and chickpeas with olive oil and cumin. Roast for 25 minutes.

Massage kale with a drizzle of olive oil and lemon juice until tender.

Whisk tahini with lemon juice and 2 tbsp water.

Build bowls: kale base, roasted sweet potato, chickpeas, and avocado.

Drizzle generously with tahini dressing.