If our chickpea and sweet potato Buddha bowl doesn’t get you excited for meat-free Monday, we don’t know what will. So grab your spoons and dig in!

SERVES 6 // COOK TIME 20 min

INGREDIENTS
6 sweet potatoes, rinsed and cut into chunks
50 ml olive oil
3 sprigs rosemary
Salt and black pepper
4 red onions, quartered
1 cup chopped parsley
100g cashews
2 tins chickpeas, drained
1 tsp paprika
1 tsp cumin seeds
3 avocados, peeled and halved
500g kale, rinsed and roughly chopped
2 lemons, cut into wedges, to serve

METHOD
1. Preheat oven to 200°C.
2. Place the sweet potatoes on a baking tray and toss with the olive oil and rosemary, and season. Roast until starting to brown. Add the onion and continue roasting until soft and caramelised.
3. Blitz parsley and cashews in a blender until fairly smooth.
4. Toss the chickpeas in the paprika and cumin seeds. Dry-roast in a pan for 5 minutes.
5. Arrange avocado halves in a bowl with kale, sweet potato, red onion and chickpeas. Serve with parsley pesto and a lemon wedge.

This raw veggie and cashew noodles recipe served with a delicious healthy sauce is the perfect light Monday night dinner!

The post Chickpea and sweet potato Buddha bowl appeared first on MyKitchen.

In need of a quick and tasty lunch? This Buddha bowl with pilchards is easy to whip up and enjoy! We love as an easy-to-assemble at work meal.

SERVES 1 // COOKING TIME 30 min

INGREDIENTS
½ cup cooked brown rice
1 tbsp chopped parsley
1 tsp vegetable oil
5 baby tomatoes, quartered
1 mini cucumber, sliced
Zest and juice of ½ lemon
155 g tin pilchards in tomato sauce, flaked
Handful coriander

METHOD
1. Mix the rice, parsley and oil. Season to taste.
2. Toss tomatoes, cucumber, lemon zest and juice together. Season.
3. When ready to eat, build your bowl with the rice at the bottom, then the pilchards, salad and coriander.

The post Buddha bowl with pilchards appeared first on MyKitchen.