Cranberry Buddha Bowls
Prep Time
10-15 minsCooking Time
18-22 minsServing Size
2
Ingredients
2 cups rocket
2 cups brown rice, cooked
1 cup canned chickpeas, rinsed & drained
1 tsp olive oil
1-2 tsp harissa powder
1 tsp flaked salt
2 tbsp extra virgin olive oil
1 small sweet potato, peeled, halved lengthwise & sliced, 1cm thickness
1 avocado, pitted, peeled & thinly sliced
½ small red onion, thinly sliced
½ cup pumpkin seeds
Parsley sprigs
Salt & pepper to taste
½ cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries
Tahini & harissa dressing :
½ cup unsweetened coconut yoghurt
½ tbsp harissa paste
1 tsp tahini
½ tbsp lemon juice
Salt & pepper to taste
Steps
Preheat oven to 200°C (392°F). Line tray with baking paper.
Start with delicious greens: Clean, dry & add rocket, between 2 bowls.
Add your grains: Divide rice between bowls.
Add some protein: Toss chickpeas with 1 tsp olive oil, sprinkle with harissa powder, season with salt & pepper. Bake for 15-20 mins. Add pumpkin seeds & chickpeas to bowls.
Toss in tasty veg: Toss sweet potato in 2 tbsp extra virgin olive oil, salt & pepper. Bake for 18-22 mins or until tender. Once cooked, add to bowls along with sliced onion & avocado.
Add a plant based dressing: : In a small bowl mix all dressing ingredients until combined. Add a dollop of dressing to each buddha bowl. Garnish with parsley.
Top with flavourful Craisins® 50% Less Sugar Dried Cranberries