Ingredients
1 cup pumpkin, cubed
1 red onion, cut into wedges
¾ cup chickpeas
1 radish, thinly sliced
5 oz. mushrooms, diced
2 carrots, diced
1 beetroot, diced
2-3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon garlic powder
4 tablespoons coconut milk
1 tablespoon peanut butter
Instructions
- In a large baking sheet lined with a piece of parchment paper arrange the diced carrots, pumpkin pieces, mushrooms, carrots, and beetroot.
- Sprinkle with salt and pepper to taste, dry oregano, smoked paprika, and garlic powder, and drizzle in some olive oil.
- Bake in an already heated oven at 350 F or 180 C degrees for about 25 minutes.
- Transfer the baked veggies to a bowl and arrange the sliced radish on top of the bowl.
- To make the dressing mix the coconut milk with the peanut butter and drizzle some on top of the buddha bowl.
- Sprinkle some parsley and serve to enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes