Name: Classic vegan buddha bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 180 g riso integrale cotto; 180 g roasted sweet potato; 150 g chickpeas (cooked); 80 g kale, massaged; 60 g shredded carrot; 3 tbsp hummus; 1 tbsp tahini; 1 tbsp succo di limone; 1 tbsp olio d'oliva; 2 tbsp pumpkin seeds; 1 to taste salt + pepper + cumin

Ricette
Classic vegan buddha bowl
VeganoVegetarianoHalalKoshermediterraneo📦 Meal prep

Roasted sweet potato + chickpeas + brown rice + massaged kale + tahini drizzle. 22 g plant protein, 18 g fiber, hits 32% iron NRV in one bowl.

kcal

540

18g

76g

18g

⏱ 35 min✂ 20 prep.👤 2 porz.🧊 2frigo

Ingredienti

180 g riso integrale cotto
180 g roasted sweet potato
150 g chickpeas (cooked)
80 g kale, massaged
60 g shredded carrot
3 tbsp hummus
1 tbsp tahini
1 tbsp succo di limone

Passi

Roast cubed sweet potato at 200 °C / 400 °F for 25 min until edges char.
Massage kale with 1 tsp olive oil + pinch of salt 2 min until tender.
Whisk hummus + tahini + lemon juice + 2 tbsp warm water into a pourable sauce.
Layer in a wide bowl: rice base → kale → sweet potato → chickpeas → carrot.
Drizzle sauce, scatter pumpkin seeds, season with cumin + salt + pepper.

Micro per porzione

% dell'assunzione giornaliera adulto (FDA/EFSA media)

Ferro
22%
Calcio