Buddha bowl recipe

For a while now, I've been aiming to improve my organization skills when cooking at home.

Although I don't particularly enjoy cooking, It can't be avoided. Therefore, I aim to focus on making quick and simple dishes. Additionally, I prioritize eating healthily and preventing food intolerances by minimizing gluten, dairy, and processed meats in my meals.

My goal is to develop a sort of cookbook on the blog, a collection of nutritious and delicious recipes handy for when I lack inspiration or motivation. This will serve as the inaugural section in Guðný's Cookbook: Easy and healthy cooking (for individuals who don't enjoy cooking but seek to eat healthily).

Additionally, I aim to utilize leftovers and ingredients on hand to their fullest potential, which is the first recipe featured on this food blog will be the Buddha bowl I prepared last night.

Ingredients:

• Chickpeas + olive oil + cumin and paprika

• Rice/quinoa/sweet potatoes

• Red onion/broccoli

• Avocado

• Eggs

Consider this as a mere recommendation for a Buddha bowl. The beauty of this type of bowl lies in its versatility, as it can accommodate various ingredients based on what you have at hand. My go-to is usually pan-roasted chickpeas (roasted for 10 minutes and seasoned), although occasionally I might opt for rice, quinoa, or sweet potatoes.

Yesterday, I roasted sweet potatoes in the oven along with red onions and the remaining broccoli that would soon become damaged. Once everything was cooked, I combined them in a bowl, added avocado, and fried an egg in a pan to place on top. This method eliminates the need for a sauce with this dish. Although I typically enjoy sauces (more on that later), I attempt to minimize their use whenever possible.