Vegetarian Buddha Bowl

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

1. Preheat the oven to 200°C.
2. Wash the sweet potatoes and regular potatoes. Peel and dice the sweet potatoes into small chunks. Cut the regular potatoes into wedges.
3. In a bowl, toss the potato wedges with olive oil, garlic powder, salt, and pepper until evenly coated.
4. 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.
5. While the potatoes are baking, prepare the Buddha Bowl ingredients.
6. In a large bowl, assemble the Buddha Bowl by arranging cooked buckwheat, cottage cheese, hummus, mixed salad greens, and sliced red onion.
7. Add the baked sweet potato chunks and potato wedges to the Buddha Bowl.
8. Season the Buddha Bowl with salt and pepper to taste.
9. Sprinkle paprika flakes and pumpkin seeds over the Buddha Bowl for added flavour.

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