Ingredients
- For the Buddha Bowl:
- 150 g buckwheat, cooked
- 200 g cottage cheese
- 200 g hummus
- 2 medium-sized sweet potatoes
- 200 g mixed salad greens
- 1/2 red onion, thinly sliced
- Salt and pepper to taste
- For the Potato Wedges:
- 2 medium-sized potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C.
- Wash the sweet potatoes and regular potatoes. Peel and dice the sweet potatoes into small chunks. Cut the regular potatoes into wedges.
- In a bowl, toss the potato wedges with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned potato wedges on a baking sheet together with the sweet potatoes. Drizzle the sweet potatoes with olive oil and sprinkle with salt and pepper. Bake for about 25-30 minutes. The potato wedges should be golden and crispy while the sweet potatoes should be tender.
- While the potatoes are baking, prepare the Buddha Bowl ingredients.
- In a large bowl, assemble the Buddha Bowl by arranging cooked buckwheat, cottage cheese, hummus, mixed salad greens, and sliced red onion.
- Add the baked sweet potato chunks and potato wedges to the Buddha Bowl.
- Season the Buddha Bowl with salt and pepper to taste.
- Sprinkle paprika flakes and pumpkin seeds over the Buddha Bowl for added flavour.
