Turmeric Roasted Sweet Potato Buddha Bowls

Turmeric Roasted Sweet Potato Buddha Bowls

  • Vegetarian
These Turmeric Roasted Sweet Potato Buddha Bowls are a perfect fall lunch! They are healthy, hearty and packed with flavour.
  • 40 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 2 large sweet potatoes (2 lbs/ 1 kg), peeled, quartered lengthwise and cut into 1/2-in/1.5 cm thick pieces
  • 1/2 small red cabbage, cut into 4 wedges (about 12 oz/350 g)
  • 3 Tbsp. (45 mL) olive oil
  • 1 pot Knorr® Homestyle Stock Vegetable
  • 1 tsp. (5 mL) turmeric or 2 tsp/ 10 mL curry powder
  • 2 cups (500 mL) thinly sliced kale
  • 1 can (439 mL.) no-salt added chick peas, rinsed and drained

  1. Preheat oven to 425°F/220°C. Line rimmed baking sheet with foil. Place sweet potatoes and cabbage on baking sheet. Combine oil, Knorr® Homestyle Stock Vegetable and turmeric in microwave-safe bowl. Cook in microwave at HIGH 15 seconds or until stock melts; stir. Drizzle over potatoes and cabbage; stir to coat.

  2. Roast 40 minutes, stirring once, until potatoes are tender and golden.

  3. Coarsely chop cabbage. Arrange sweet potatoes and cabbage in 4 bowls. Evenly top with kale and chickpeas. Serve with your favourite salad dressing.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 420.0
Calcium (g) 10.0 %
Carbohydrates (g) 68.0 g
Fat (g) 14.0 g
Fiber (g) 13.0 g
Iron (g) 15.0 %
Potassium (g) 25.0 %
Protein (g) 10.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 960.0 mg
Sugar (g) 15.0 g
Trans Fat (g) 0.0 g

Dressing suggestions:

Carrot Ginger Dressing: Stir together ½ cup (125 mL) finely grated carrot, 4 tsp. (20 mL) finely grated ginger, 6 Tbsp. (90 mL) oil and 3 Tbsp. (45 mL) rice wine vinegar. Stir in 2 tsp. (10 mL) honey (optional).

Tahini Dressing: Place ¼ cup (60 mL) tahini in small bowl. Stir in ¼ cup (60 mL) warm water 1 Tbsp. (15 mL) at a time. Stir in 1 Tbsp. (15 mL) lemon juice, ¼ tsp. (1 ml) salt and ½ small clove garlic, pressed.\nExcellent source of fibre, good source of iron, source of calcium, low in saturated fat, provides 2 3/4 cups (675 mL) vegetables per serving.

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