5. Divide spinach among bowls. Spoon quinoa on one side. Arrange chickpeas, sweet potato chips, cauliflower, tomatoes and onion in bowl. Drizzle with lemon juice and oil. Serve drizzled with dressing.

It is the avocado and tahini dressing that is the star of this buddha bowl from Food Wine and Love. The dressing sits on a ...

The Buddha bowl has gained popularity over the last decade for its assortment of veggies, plant-based protein and whole grains.

This breakfast bowl is packed with nutrients and ready in just 15 minutes. Wash sweet potato and prick skin with a fork several times. Place on a damp paper towel and microwave on high 5 to 8 ...

You have rich, creamy baked sweet potato, slightly crispy, nutty chickpeas cooked in paprika, lemon and garlic, topped off with a smooth creamy freshly made hummus. This is pure comfort food.

Add chickpeas (drained ... Step 4: Preheat oven to 425° F (218 °C). Peel and dice sweet potato into 1-inch cubes. Toss in a bowl with 3 tsp melted coconut oil and a pinch of salt.

Place all the ingredients, except the chickpeas, in the slow cooker, stir and season to taste. Cook on high for 2 hours or low for 4-5 hours, then add the chickpeas and cook for another hour.

Sweet Potato and Quinoa Bowl: An easy, one pot meal with sweet potato, coconut nuts and quinoa for when you are too lazy to cook. Great for those looking out for a healthy bite without hassle. Add bay ...

While the chickpeas and sweet potatoes are in the oven, half the tomatoes and add to a bowl with the coriander and red wine vinegar and set aside. Arrange the cooked sweet potato on a plate ...

Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the ...