- 75 Min
- Serves 4
Fierce Mix Buddha Bowl
- Main Course
- Fierce Mix
3 Tbsp. melted coconut oil, divided
½ tsp. Kosher salt, divided
(1) 14 oz. can of chickpeas, drained and rinsed
½ tsp. turmeric powder
1 tsp. smoked paprika
½ tsp. ground cumin
¼ tsp. cayenne (optional)
(1) 4-oz. box of Fierce Mix
1 cup Farro, cooked according to package directions
3 large carrots, julienned or shredded
2 avocados, peeled and sliced
Sesame seeds, for garnish (optional)
For the miso vinaigrette:2 Tbsp. white miso
1 Tbsp. toasted sesame oil
½ cup rice vinegar
¼ cup + 2 Tbsp. canola or grapeseed oil
2 tsp. Honey
Kosher Salt (to taste)
Preheat the oven to 425°F. Line two baking sheets with parchment paper. In a medium bowl, combine the sweet potatoes, 2 Tbsp. coconut oil, turmeric, smoked paprika, cumin, and ¼ tsp. kosher salt. Mix well until sweet potatoes are evenly coated. Spread the sweet potatoes out in an even layer on one of the baking sheets then roast in the oven for 15 minutes. Remove from the oven to flip the sweet potatoes, then roast for another 15 minutes. Set aside to cool slightly.
Meanwhile, in the same medium bowl, combine the chickpeas, 1 Tbsp. coconut oil, smoked paprika, cumin, cayenne (if using), and 1/4 teaspoon kosher salt. Mix until evenly coated. Spread the chickpeas out on the other parchment lined baking sheet then roast in the oven for 15 minutes, stirring once halfway through. Set aside to cool slightly.
To make the miso vinaigrette:
In a blender, add the white miso, toasted sesame oil, rice vinegar, canola (or grapeseed) oil, honey, and kosher salt. Blend until smooth and creamy, about 10-20 seconds. Set aside or refrigerate (covered) until ready to serve.
Add about ½ to ¾ cup cooked farro to each of the four serving bowls or plates. Top with equal portions of Fierce Mix, sweet potato, avocado, chickpeas, and carrots. Sprinkle sesame seeds (if using) over the avocado. Serve with miso vinaigrette on the side and enjoy.