Winter Buddha Bowl with Sweet Potato Waffles (Paleo AND Vegan)
Recipe type: Paleo, Vegan, Dairy Free
Cuisine: Lunch, Dinner
Cook time: 
Total time: 
Serves: 2
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
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!
Recipe by Sprinkle of Green at