Buddha Bowl without sugar (vegan)

10 min.
641 kcal
SteviaSweet Liquid

70 g brown/whole grain rice
100 g chick peas
300 g sweet potato
1 tbsp olive oil
1/2 tsp salt
1 avocado
100 g sauerkraut

Hot peanut sauce

2 tbsp crunchy peanut butter
2 tbsp cold water
1 tbsp lime juice
1 tbsp soy sauce
1 tsp SteviaSweet Liquid
1 tsp sambal oelek

To serve

  cress or herbs


  1. Preheat the oven to 225 °C.
  2. Cook the rice according to the packet instructions. Rinse and drain the chick peas. Peel and dice the sweet potato. Combine the chick peas and sweet potato, place in an oven dish or tray and season with olive oil and salt. Bake on the top shelf of the oven for approx. 20 minutes or until the sweet potato is al dente. If you would like the sweet potato to brown more, switch on the grill for a few minutes.
  3. To make the sauce, combine all the ingredients and SteviaSweet Liquid. Season the baked chick peas and sweet potato with a little of the sauce. Divide the rice into bowls and add the avocado, sauerkraut and sweet potato. Garnish each portion with fresh herbs or cress and serve with the peanut sauce.

Nutritional information per portion

641 kcal
2694 kJ
13.5 Protein in g
73 Carbohydrates in g
32.5 Fat in g
200 Saved sugar calories