CBD Buddha Bowl: Eat The Rainbow!
Green recipes with Sydney
Prep Time: 35 minutes
Highlights: Nutritious – Easy – Colourful – Vegan – Gluten Free – Affordable – Filling – Naturally Sweetened – CBD Infused
- Sweet Potato
- Pumpkin Seeds
- Olive Oil
- CBD Drops
- Cayenne Pepper
- Garlic powder
- Salt & Pepper
It is super simple to make and still taste great
I can’t believe I haven’t made a buddha bowl on here yet! This is one of my favourite meal prepping recipes ever! It is super simple to make and still taste great, even after it is sat in your fridge for days. I find I can typically keep it in the fridge for up to 3 days. After making this once you will find yourself coming back to it regularly! One of the nice things about making a buddha bowl is that you can mix it up every time! This recipe just so happens to be the one I went with today, however, they look different every time I make them!
Let’s begin! Go ahead and cut up your sweet potato into very small pieces and preheat your oven to 400 degrees (205 C). When your oven is ready to go, place the tray of sweet potatoes in the middle of your oven on a baking sheet. Make sure they are well spread out so they aren’t touching each other. Make sure to lightly cover them with olive oil and add a pinch of salt, pepper, and a lot of oregano. Bake for 10 minutes.
While that is in the oven, we can work on our chickpeas. Drain and rinse a can of chickpeas (or multiple if you are meal prepping) and put them into a little mixing bowl. Here you can add the following seasonings: cayenne pepper, cumin, masala, garlic powder, salt/pepper, and rosemary. Adjust the amount of seasoning you add to suit your preferences, however, try to add a very generous amount of each of them as these are one of the main staples of this dish!
Add your seasoned chickpeas to a large pan with a little bit of olive oil. Make sure the pan is big enough so they can lay flat and none of them is on top of each other. You want them to lay even on the pan, preferably with a little bit of space between them. Allow them to slowly cook on a very low heat setting, occasionally mixing.
It would make sense to put your quinoa on the stove now! However, I used some quinoa I had premade from the other day. I always like to have some quinoa ready to go because I use it a lot in my cooking! I also picked a lazy route and used store-bought hummus. Although, it is of course encouraged to make your own homemade hummus as well!
Lately, I have been pretty stressed out with my workload, which is why I used more CBD drops in this dish than I usually do. Today, I added 7 drops to help decrease the stress and anxiety that has come with my current schedule. This is one of the many benefits I get from taking CBD. Sometimes, self-care doesn’t look like a face mask or a bubble bath… Sometimes, self-care looks like turning off your laptop/phone, making a nourishing bowl of food, and loading it up with CBD drops! I must say, it definitely helped me as I really needed this!