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Miso Chickpea Buddha Bowl
With its hearty and healthy medley of vegetables, legumes, and grains, this buddha bowl has a little bit of everything that Chef Emily loves. Miso and spice-roasted chickpeas and simply roasted purple Japanese sweet potatoes sit on a bed of fluffy quinoa and Tuscan kale, then gets topped with crunchy sunflower seeds and fresh herbs. But the real star of this dish is the sauce, a delicious creamy and deeply savory dressing with hints of ginger, garlic, and miso for umami. This wholesome, balanced bowl is sure to leave you satiated and energized!
Nutritional facts
Protein
19g
Carbs
72g
Calories
600
Fat
28g
Ingredients
Reviews
4.0
Based on 410 reviews
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Juliana Sol · 02/21/24
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About Emily Peck
Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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