Roasted Chickpea Buddha Bowl

Roasted vegetables:

  • 1 Sweet potato (450g)
  • 150g Chickpeas (canned)
  • 125g Brussels sprouts
  • 2-3 tablespoons Olive oil


  • 1/2 Avocado
  • 1 teaspoon toasted sesame

Cashew Lime Dip:

  • 1 Esslöffel Cashew pulp
  • Juice of a half lime
  • 1 teaspoon honey 
  • 3 tablespoons water
  • 1 pinch salt


This recipe is perfect for one big Buddha Bowl or for two small snack bowls, depending on your appetite. 

Vegans use Agave Syrup instead of honey.


Step 1Preheat oven at 390°F.
Roasted vegetables:
Step 2Drain chickpeas, rinse with cold water and dry on a paper towel. Peel the sweet potato and
chop coarsely. Wash the brussels sprouts, remove unsightly leaves and cut into half.
Place the prepared vegetables into a bowl, drizzle with olive oil and season with curry, paprika, chili,
salt and black pepper.
Step 3Mix the vegetables well and place in an ovenproof dish.
Bake in the hot oven for about 45-55 minutes, until golden brown.
Cashew Lime Dip:
Step 4Place all ingredients for the dip in a bowl, mix well and refrigerate.
Step 5Cut avocado into half, remove from shell and cut into thin slices. 
Step 6Remove the roasted vegetables form the oven and place into two bowls.
Decorate with Avocado slices, sprinkle with toasted sesame, drizzle with cashew dip and enjoy...