Rainbow Buddha Bowl

This recipe is brought to you by @lisaeatworld
10 m
Prep Time
30 m
Cook Time


  • 1 Preheat the oven to 220 degrees Celcius. To make the roasted chickpeas, place them on a baking tray and sprinkle with olive oil, Gourmet Garden Lightly Dried Mixed Herbs, salt and maple syrup. Toss to combine and place in the oven.
  • 2 Place the sweet potatoes on another baking tray and toss with olive oil and Gourmet Garden Lightly Dried Mixed Herbs and place in the oven and cook for 30 minutes or until tender. By this time the chickpeas should be ready too.
  • 3 In the meantime, make the tahini dressing by combining the ingredients in a small bowl then whisking until smooth. Add more water as required if the dressing is too thick.
  • 4 Divide rice into bowls and top with sweet potato, chickpeas, cabbage, edamame, cucumber, corn and beetroot hummus. Drizzle with the tahini dressing.
  • 5 Watch:

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