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

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.
Roast 40 minutes, stirring once, until potatoes are tender and golden.
Coarsely chop cabbage. Arrange sweet potatoes and cabbage in 4 bowls. Evenly top with kale and chickpeas. Serve with your favourite salad dressing.

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.Excellent source of fibre, good source of iron, source of calcium, low in saturated fat, provides 2 3/4 cups (675 mL) vegetables per serving.