In honor of Vesak day, I made a Buddha bowl with a tortilla buddha. I love this Sweet Potato Chickpea Buddha Bowl recipe! I made it several times. I make three servings at a time and eat it three days in a row. Healthy and delicious!
If I don’t have chickpeas, I switch out with another type of beans. I use broccoli instead of broccolini. Also I use raw spinach leaves instead of kale and serve the spinach raw.
Buddha tortilla chip – flour tortilla cut with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray cut-out with cooking spray and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp,