Roasted Veggie and Chickpea Salad (or “Buddha Bowl”)


After a lovely  week in Roberts Creek, BC (on the Sunshine Coast), enjoying almost every meal at The Gumboot Cafe or The Gumboot Restaurant, I got home and had a hankering for more delicious colourful food.

Serves: 4-6
Time: 30-40 mins

1 Large Sweet Potato or yam (I used the purple skinned Japanese Sweet Potato)
3 Beets
3-4 Carrots
Some diced sweet onion
1 can of chickpeas (rinsed and patted dry)

1 cup of sprouted rice of your choice.

Greens of your choice – I use a blend of organic greens made by PC.

2 tsp  cumin
2 tsp Chilli Powder
1 tsp Oregano
2 tsp Italian Seasoning
2 tsp Garlic Powder
Salt & Pepper as you like

There are a lot of awesome dressings you can make from Tahini, lemon juice and ginger which you can look up.  I did not feel like making more dishes for myself, so I used PC’s Lemon Garlic Vinaigrette, and it added a fresh taste to the warm spices.



Chop and wash veggies, pat dry, toss with a high heat oil such as coconut oil or grapeseed oil. Sprinkle and toss in half of the spices.

*You have the option  to add the chickpeas as well and roast these mixed in with the veggies. In that case combine rinsed and somewhat dry chickpeas and combine all spices.*

Spread mixture out onto two baking sheets and roast in oven at 400 degrees for 30-40 minutes depending on the size of your veggies.

If you want to do the chickpeas separately for lack of space on the baking sheets – cook chickpeas in a healthy oil of your choice and add the other half of the spices. Cook on medium-low  heat for about 15-20 minutes.

While this is going – cook your rice! I added a couple of teaspoons of chicken bouillon to the water for extra flavour.

Combine all of the cooked ingredients into a nice big bowl – toss together – serve topped with fresh salad greens and a drizzle of dressing of your choice.  I like to have a bit of added crunch, so I served mine with, of course, PC’s tasty chickpea tortilla chips! (gluten/wheat free).


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