Buddha Bowl

This may just be the ultimate Buddha Bowl and it packs a punch of nutrients. Warm millet, roasted sweet potatoes, beetroot and chickpeas along with fresh greens, avocado and a delliciously creamy tahini sauce.

1 cup millet, uncooked
2 cups water or vegetable broth
1 cup chickpeas, rinsed and drained
1 cup diced sweet potato, about half a potato
1 cup peeled and diced beet root, about 1 big beet or 2 small
2 large handfuls of leafy green, washed and dried (I used red chard)
Half a small red onion
Half an avocado
Pumpkin seeds or roasted hazelnuts (optional)

DRESSING:
3 tablespoons tahini
1 tablespoon lemon juice or organic ACV
1 tablespoon organic maple syrup
1 garlic clove, pressed
A pinch of Cayenne pepper
Warm water

View the full recipe at Valises & Gourmandises →