Winter Buddha Bowl with Sweet Potato Waffles (Paleo AND Vegan)

Winter Buddha Bowl with Sweet Potato Waffles - paleo, vegan AND gluten free!

Buddha bowls exploded in the internet, and you couldn’t log into Pinterest without being bombarded with images of the most colourful bowls that made you feel #wellness just by looking at them. They started popping up on menus and invading our Instagram feeds, and truth be told I thought I was done with them. Oh how wrong I was.

I actually now crave these bowls that contain anything and everything – usually because it means I can add dollops upon dollops of hummus. The options are endless, and I love how it means you can throw foods into a bowl and it’s immediately a delicious meal.

Now, this is THE buddha bowl. The one I could eat on repeat this winter. It’s:

  • Paleo
  • Vegan
  • Gluten and grain free
  • Good dose of good fats and complex carbs
  • Veggies galore

Get as creative here as you want. You can toss it all together, or try and make it pretty. Totes up to you, it’ll taste just as fab either way =)

Winter Buddha Bowl with Sweet Potato Waffles - paleo, vegan AND gluten free!      Winter Buddha Bowl with Sweet Potato Waffles - paleo, vegan AND gluten free!

Winter Buddha Bowl with Sweet Potato Waffles (Paleo AND Vegan)
 
Cook time
Total time
 
Author:
Recipe type: Paleo, Vegan, Dairy Free
Cuisine: Lunch, Dinner
Serves: 2
Ingredients
Sweet Potato Waffles
  • 1 large sweet potato, spiralised (or cut with julienne peeler/ large grater)
  • Salt & pepper, to taste
For the Dressing
  • ¼ tsp turmeric
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1-2 tablespoon water
  • ½ tablespoon honey or maple syrup
  • Pinch salt & peppa
For the Buddha Bowl
  • Leftover roasted veggies (I used carrot, beetroot and parsnip)
  • Avocado
  • Hummus
  • Kale and other dark leafy greens ( I like to sauté mine with garlic)
  • Chopped beetroot and radish
  • Handfull microgreens
Instructions
For the sweet potato waffles
  1. Lightly coat a waffle iron with some coconut oil and add your sweet potato.
  2. Close and let cook for 10minutes or until cooked through. Remove and let cool so it becomes crispy.
  3. Season with salt and pepper and add to a bowl with the veggies, avocado, sautéed kale, and hummus.
For the dressing
  1. Whisk together all of the ingredients until creamy. Taste and adjust any seasoning/consistency, adding more water if needed.
  2. Drizzle over your bowl for that yum factor and colour!

 

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