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 (2lbs / 1 kg), peeled, quartered lengthwise and cut into 1/2-in/1.5 cm thicj 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

Knorr product used

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