One might assume by calling this a “Buddha Bowl” I’m making some kind of political or religious statement, when in fact, I am not. I just like giant bowls of food.
A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”
That’s my kind of dinner. Let’s do this!
Origins of The Buddha Bowl
It’s not clear where the term Buddha Bowl originated, and there doesn’t seem to be any strict set of rules for how to make one. But it seems to be roughly defined as a bowl with an assortment of small portions of different foods (especially veggies).
Some say the concept is thought to emulate the way Buddhist monks would walk around with a bowl, accepting small portions from other people (source). While others claim that Buddha Bowls refer to a healthy, balanced, but overloaded bowl resembling the rounded belly of the Laughing Buddha (source).
I first heard of Buddha Bowls somewhere within the vegan community and personally understand them as a big bowl of plant-based goodness, which is precisely what this recipe is!
What started off as a mission to make a chickpea breakfast skillet turned into a sweet and savory dish that would satisfy vegans and meat-eaters alike.
Plus, it’s simple – requiring just 30 minutes. And it’s ridiculously healthy – loaded with four kinds of vegetables, fiber- and protein-rich chickpeas, and a maple-tahini sauce that’s so good you’ll want to put it on everything.
It all starts by roasting your vegetables in the oven. While those are baking away, simply sauté your chickpeas to crispy perfection and whisk up your 3-ingredient tahini sauce.
All that’s left to do is put it all together and take your taste buds to flavor town.
This bowl is literally all I’ve been craving since perfecting this recipe. It’s:
Savory + Sweet
Subtly spiced
Warm
Comforting
Incredibly satisfying
Seriously healthy
& Packed with flavor
If you give this recipe a try, let us know how you like it! Leave a comment, share it, and rate it – it’s super helpful for us and other readers.
And as always, don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you cook up. Cheers!
Want More Bowl Ideas?
- Roasted Vegetable and Quinoa Harvest Bowls
- Quinoa Chickpea Buddha Bowl
- Nourishing Curried Lentil & Sweet Potato Bowl
- The Ultimate Mediterranean Bowl
Sweet Potato Chickpea Buddha Bowl
Ingredients
VEGETABLES
- 2 Tbsp olive, melted coconut, or avocado oil
- 1/2 medium red onion (sliced in wedges)
- 2 small sweet potatoes (halved)
- 1 bundle broccolini (large stems removed // chopped)
- 2 big handfuls kale (larger stems removed)
- 1/4 tsp each salt + pepper
CHICKPEAS
- 1 (15-ounce) can chickpeas (drained, rinsed + patted dry)
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt + pepper
- 1/2 tsp tsp oregano (optional)
- 1/4 tsp turmeric (optional)
TAHINI SAUCE (OPTIONAL)
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon (juiced)
- 2-4 Tbsp hot water (to thin)
Instructions
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
Tammy says
Has anyone made this ahead and brought it to work the next day? Wondering if it would reheat well. Looks amazing!
gullybeans says
my daughter just reheated what I made…she says “yummy”
Lesli says
I made this Buddha Bowl twice now and am about to make it again for company. Being from the Bay Area, I find it to be very “California” so I am going to surprise guests from Oklahoma with it – I am pretty sure they will love it as my husband did when I made it for him. This time I am making it as a salad on a big platter and serving grilled chicken thighs alongside. I just love the tahini sauce, so will double the recipe, save some, and use it on everything: pita bread, sauce for chicken, salad dressing, etc. The chickpeas have a delicious crunch and flavor. This is a great recipe to have on call all summer! Thanks for posting it!
Christeen says
Just made this for dinner and it is freaking amazing! I had to substitute broccoli rabe for broccolini and added quinoa to the mix, as well. All of the spices and components complimented each other perfectly. And that sauce!! Agh thanks so much for the recipe!
Christine says
My husband and 15 year old son loved this. Thank you : )
Bee says
So glad I came across this recipe – absolutely delicious! Will definitely be making it again, and will use that dressing on so many things. Fabulous!
joanna says
Amazing recipe, just finished my bowl!
This is the first dish I made as a budding vegetarian at age 26, and just wow. This makes me never want to eat meat again. I feel amazing. The best part is I don’t have to be so aware of how much I eat. I feel full so I stop. With meat and pastas I have to be so aware of overeating.
Life changing recipe here.
This is how we are supposed to feel before, during, and after a meal.
Thank you!
Joanna
Alexandra says
Delicious. I had never heard of Buddha bowls so I had to make these today. I did not have maple syrup so I made a turmeric tahini dressing and I added a dollop of Greek yogurt.
This will definitely be a staple in our house!
Anna-Marie says
This was my first hot meal after an 11-day cleanse. It is wonderful, thank you, so hearty and nutritious, and full of warming flavour. A real delight!
PS seems to only let me give it 3 star. I would give at least 4 :)
Lovely! Thanks for sharing!
Matt Warren says
Amazing! The tahini sauce brings this dish together amazingly well. Really tasty and filling. My wife and I went to the gym this morning after having it last night and felt full of energy and raring to go! Thanks, this will deffo become a staple meal for us :D
Marlene says
I didn’t have any kale so I used brussels sprouts and Hungarian paprika in place of the cumin and Chili powder. It was so delicious! Thanks.
Carolyn says
Just made this for dinner and even my boyfriend who thinks “vegetarian dinner” is not dinner loved it! I used asparagus instead of broccolini and also added some garlic. Will definitely make again! The sauce was delicious- don’t skip on that if you are making this!
Yay! Thanks for sharing, Carolyn!
Samantha says
I love the combination of vegetables. I used small florets of regularly broccoli I needed to use up. The chickpeas were great and my toddler gobbled them up. I should make those for a snack on their own for him! I didn’t even think the dish needed the dressing!
S says
Just finished making this! So tasty
Tim says
Looked forward to trying this. Even cutting up the sweet potato, took a LOT longer to roast than 30 minutes. Kale and onion probably could have used more time, too. Otherwise delicious.
Samantha says
Yes, I also ended up adding 3 minutes to just sweet potatoes, 3 minutes to the broccoli and 5 minutes with the kale. So in all an extra 9 minutes. I like everything crispy though.
JenZ says
This recipe was delicious and very adaptable. I’ve made it a number of times with whatever veggies I have on had. And that tahini sauce, so good!!!
Olivia Bassett says
THIS WAS DELICIOUS.
I have made many buddha bowls, but this has to be up there with the best (maybe even #1)
Thank you for such a yum recipe
:)
Cecille says
Great recipe, I used different vegetables with similar taste qualities like carrots intead of sweet patatoes, red beans instead of chickpeas, but the idea is great and the sauce and mix of spices make this recipe delicious.
Rashmi says
hi, by “few”, how many days do you think this will last, I made it last night, this is a yummy quick lunch recipe for work !
Andrea says
Just whipped up an individual portion of this for dinner and OMG…so delicious. I totally forgot the onion, sadly, and used Tandoori Spice blend on the chickpeas. De-licious. Was so excited to make this and it did not disappoint!
Barbara says
Quick, tasty and adaptable. I used baby spinach in place of the kale and Brussel sprouts in place of the broccolini. I will definitely add this to my favourites.
carmeen says
Yummy and easy to make. One comment would be the Maple Tahini dressing, was a bit too sweet for me. I think just a tahini dressing, with no maple would be equally great. Thanks for the delicious recipe.
Renee says
Do you really feel like it’s and entree or this could easily be a meal all on it’s own?
Cause it’s rated as an entree in “meal type”.
This looks good!!!
Rhea says
This was delicious! My boyfriend and I love your blog. This may be one of our favourites now (other fave being the butternut squash pizza).
Christina says
I tried this recipe for the first time tonight, my husband gave it a 2 thumbs up. However, I need to adjust the timing in oven for next time. I found the green veggies and onion were overcooked in the 400 degree oven. The sweet potato were perfect. I would put the green veggies and onion in the oven for the last 8 minutes and then check. If it requires longer, I will watch it closely for a few minutes more. The dressing was really tasty. I added sprouts on top to give it some fresh crunch. This was really really good. Thanks so much for the recipe.
Katelyn says
Just finished eating this for dinner and I’m already looking forward to the leftovers for lunch tomorrow. I’m the only vegetarian in the house or else there would be no leftovers. THAT SAUCE! I will be pouring that over everything! I did add some sunflower seeds on top for a little crunch.
JE says
Just would like to clarify that ‘Buddha’ in reference to Siddhartha Gautama would not be appropriate in this case. Moreover you may indeed be referencing to Budai, as would be more fitting. Thanks.
Lacey says
Loved this! The only modification I made was I swapped the tahini dressing for your garlic dill one.
Ginger says
This was another HIT with my family, the sauce was sooooo yummy!! Thank you for the recipe!
Hanna says
Hi there,
Can you substitute kale for spinach? I’m not a big kale fan!
Thank you
Lianne says
Loved it! I’ll definitely be making the Buddha Bowl again! Thanks for sharing!
Jen says
I loved the dressing! We had only a few of the ingredients, so I added roasted broccoli and leftover ham (we’re SO not vegan, ha). Thanks for the recipe!
Alex says
I LOVE this recipe! I was a little unsure when I first made it and started eating, but when you get all the varied flavored and textures in your mouth at once it’s literally magic! I can’t wait to make it again, though I’ve started prep to make your spaghetti squash lasagne which I’m also very excited about!
Barbie says
AMAZING recipe!!! The flavor profile was perfect! I am not a huge fan of whole chickpeas so I added the spices to the sweet potato and onions before roasting….then topped the bowl of with cashews for crunch…
Also put it on a bed of quinoa with some spicy crispy kale chips I had made earlier…. This is definitely a go to now and am looking forward to playing with different veggies/ flavors!
Great blog!
Claire says
This is just so good! We put it with sesame Tamari vinegarette just like this restaurant does that we always go to: The Steeping Room in ATX. Adding to our weekly meal.
Madison says
IM OBSESSED! This is the second recipe I have tried from your blog, and I am officially hooked. The Buddha Bowl will easily become another weekly staple. It’s simple, tasty, and cheap! Thank you!
Mikaela says
Just made this and love it! I omitted the red onion and added roasted cauliflower. Also sautéed the kale instead of roasting it. Will definitely be making this again, thanks!
Liberty says
My 13yo and I loved everything about this meal!! I think I’ll be making this weekly. So much flavor in very little time (and healthy!)…. I’m in love:)
Okasan says
I loved this recipe, but I made a few changes. I steamed my vegetables for more nutrition, flavor & easy clean up. Also saves time. I spiced up the sauce by adding Cayenne, hot sauce, tumeric, 2 T olive oil and only 1T water. Tasted great. Steaming times for best flavor come from the worlds healthiest Foods book or WHF.com website.
Sarah says
What’s a good substitute for red onion in this recipe??
Leah says
YUM! Just made this for me and my LO (1) and loved it! :) I would add the whole red onion and maybe some more spice for me next time though as the onion was my fav flavour coming through (personal taste) a keeper! Thanks!
Genevieve says
Nice recipe. I used regular broccoli instead and swiss chard instead of kale. Only thing, I found that the sweet potatoes dried out a bit. Anyone else have this problem? Otherwise, a great dish. Surprisingly filling.
Make sure they’re thoroughly coated in grapeseed or olive oil while baking! That’ll help.
jamie says
you know what your tahini sauce is killer on? roasted asparagus.
Good to know!
Christine says
Just made this, thank you for the inspiration! Really happy to have found you on Instagram.
For this recipe, I subbed cauliflower instead of broccolini because that’s what I had. The sauce was at it’s best after sitting a while, but too sweet for my taste. I would use 1/2 the amount of maple syrup and add Celtic salt and pepper to balance the sweetness. Felt the sauce was missing something though couldn’t put my finger on what. In any case, this is delicious!
Laura says
Can we be neighbors???!!!
I love all your post, and have made many of your recipes.
My favorite is the Thanksgiving Wrap, this one is a close 2nd.
Thankyou for your creativity. Look forward to more inspiration from you.
W. BAILLOU-GOBSON says
This was absolutely lovely. I did without the sauce, added lots of garlic…and, WOW!
KJ says
these types of bowls are my favorite kind of meals. LIFE ALIVE restaurant near Harvard in Boston does these bowls with all kinds of add-ins and sauces. Farro is my favorite in place of brown rice. Also, NUTS! You can do so much in this “bowl” eating. Thanks for reminding me to get back cooking these, Dana.
annie says
Hi Dana~
I love your site; just found it a few weeks ago. I have turned as many people on it as I could. Question on the Buddha Bowl – can you recommend a substitute for the broccolini? Thanks … Keep those delicious recipes coming.
Clare says
Oh my this Budda Bowl looks amazing and on my list for making – popping over from #Recipeoftehweek Thanks Cx
Kirsten says
I love following you and love your ideas, recipes, etc. But far too sweet a sauce for me. I’ve in the UK for years so I’m sure it’s my palate because my boyfriend (a carnivore) liked it. I’d definitely start with much less maple syrup than the recipe recommends. Still love the idea though!
April says
We made this today and loved it! Thank you for a new favorite. i made it for a family of 5 so almost doubled the recipe.
yum yum thank you ma’am
Jen says
Wow, divine!! I made this for this first time and was very impressed. So easy to make & absolutely delicious. I used shallots instead of red onion and mushrooms instead of brocollini. Served with coconut yogurt as well as the tahini dressing. My new fav!
Angie says
This is one of my favorite hearty meals from you guys! My husband and I LOVE it!
Chris says
I absolutely love this recipe. We make it every week and I never get tired of it. Super simple, healthy and delicious. You could easily variate it with different sauces as well, but I love the spices from the chickpeas and tahini sauce.
Lisa says
When I found this recipe, I leaped that I have everything! All I have to do is go harvest the Kale in the backyard garden…in February!!!
Ashley says
Made this last night for a dinner party with my girlfriends and it was a hit. Everyone went back for seconds. This one will definitely stay in the rotation. Love that it is a simple recipe and I can use different veggie combinations.
Lauren says
This is my first time making a recipe from your website, and I absolutely LOVED this. This sweet potato buddha bowl will be making an appearance in my weekly recipe lineup! I used brussel sprouts rather than broccolini, which was delicious too. I can’t wait to change up the vegetables and try different combinations!
Diana says
Awesome recipe! I did have to put the potatoes back in the oven for about 20 minutes, they were still pretty hard.
Lesley says
These were delicious! Even my super-meat-eating-boyfriend loved them. Thanks!
*i have a pic – will have to figure out how to post it…. Hmmmm
Kristine says
This was seriously amazing! My husband and I have been trying to eat healthier but still deliciously, and this was just the recipe we needed. We both loved it. Fulfilling and packed full of flavor with the perfect mix of textures. Only thing I did differently was I added a poached egg on top both bowls with a bit of pepper, and I didn’t have maple so I used a bit of honey and brown sugar in the tahini sauce. Thank you so much for sharing!
Sydney says
oh. my. stars. i just made this and it was the best thing i’ve eaten in a long time. i altered it slightly. i followed the tahini dressing recipe (literally drank the leftovers, used agave instead of maple syrup) and the chickpea recipe (added about 1/3 tsp of curry powder also). but i wilted some spinach and topped it with sweet potato (microwaved til almost done and then cubed and sautéed in some oil), avocado, hemp seeds and the chickpeas. i’m lazy and this was faster haha thank you for the recipe!!!!
Lanae says
I love this recipe! Simple, delicious, and nutritious! The flavors are perfect together. I think I have made this recipe 3 times now, and I plan on making it more! Thanks so much!
Kathryn says
This was SO GOOD! I ended up subbing broccoli rabe for the broccolini because that’s all I could find, and it turned out awesome. It’s now a staple in my dinner repertoire for sure!
Jackie Kosalek says
Phenomenal! I love it, will make it over and over again
Lydia says
I made this tonight without broccolini. It was heaven! I am so looking forward to the leftovers. Your recipes are the best! Thank you.
Heather says
Oh goodness but this was tastey! Made it tonight for me and my son. He has declared that next time we need more kale!!! (love the fact my 9 y/o boy enjoys his veggies as much as I do, and I should point out neither of us are vegetarian, we just don’t like to eat a lot of meat)
Carolyn says
Amazing! I decided to cut up the sweet potato into about 6 pieces and roasted it with the spiced chickpeas. I added sautéed mushrooms and chopped avocado and served over a bed of baby spinach and arugula. The maple tahini dressing and the spiced chickpeas really made the meal. I’m eating it for breakfast as we speak!
Christine says
I made this last night for my family and it was a HUGE hit. I think it was the best thing I have ever made! Thank you:) I took a picture but it doesn’t look as good as yours but I’m not a food stylist:)
Camille Lucy says
This was delicious. Even an old school Italian opposed to “vegan” dishes loved it. And kids. 2 thumbs up. Yum.
Oh and I’m not the most skilled cook. And I was able to make it yummy still. Thank you.
Rebecca says
I made this last night and it was so good. I just had the last of it for lunch and I was excited all morning about finishing it. This recipe will go on my favorites list.
Lizzy says
I just made this for myself and my friend for dinner. It was SO delicious, I could eat this every night. Also added brussel sprouts since I had em on hand. SOOOOO YUMMY. Thank you!!!
Julie says
Love this recipe! Delicious, and easy to make
Natalie says
I just have to say that this has now been a staple in my house for months. It’s such an unusually great combination of flavors, and it leaves you feeling full but still healthy. It’s great with whatever greens I have available, though I do omit the onion due to a sensitive stomach. The spice mix for the chickpeas and the tahini sauce are a BOMBSHELL together! (Sometimes I just make them on their own as a snack!) Thank you for sharing your creative recipes!
David says
Thank-you so much for this incredible recipe. I decided to put this together for breakfast and it definitely was tasty and the fragrance of the chickpeas frying and the vegetables roasting made my kitchen smell delicious! I dished this up over a bowl of baby spinach leaves but will try it again over brown rice. I added grape tomatoes and sliced avocado. The tahini dressing was super and it will be my go-to dressing for salads from now on. Thanks again for sharing this!
cathie says
This was wonderful, event my kids ate it all up!
jenna says
Just wondering about leftovers, do you think it would be better to keep everything separate, or make it into 3 portions and refrigerate them ready to go? Thanks, I can’t wait to try this!
You can do it however you like! I’d probably do three portions and keep the sauce separate. Good luck!
Megan says
Stumbled upon this website recently and I have to tell you…I’m in love! This Buddha bowl was the first recipe I made and I just ate it for lunch. It was delicious and super filling. Love the spices on the chickpeas and the creaminess of the tahini sauce. Thanks so much for the recipe and I can’t wait to try another one!
Steph says
Love the chickpeas and sauce in this recipe! I couldn’t get exactly the right veggies and subbed peanut butter for the tahini, and it still turned out great. Thanks for the inspiration!
Cara says
Yummy! Just made this tonight for my husband and self. We had everything except tahini. Its good and doesn’t seem like anything is missing. Thank you!
Melanie says
I love this recipe so much! It’s sooo delicious… I’ve actually made it a few times already… With lots of substitutions like cauliflower, swiss chard, cabbage, fennel, and sprouted lentils… The only thing is I really don’t think the tahini sauce is optional… :)
Shannon says
This recipe was delicious!!
Ida says
Hi Dana,
I was wondering, if you have ever tried to make a dish, which mixed the Indian and the Italian cuisines?
I just tried to make pesto-pasta and topped it with fried veggies (tomato+zucchine+onion) in Indian spices. It was very delicious and interesting to make. I am now just looking for more inspiration to find out how to further mix these two cuisines.
Love,
Ida, Denmark
I haven’t tried those flavor applications, but they’re officially on my list! Thanks for sharing, Ida!
Rosey says
Made last night and both myself and my husband really enjoyed these! I subbed brussels for the broccoli as it was what I had on hand. Thank you for your consistently delicious recipes :)
Glossopgoddess says
I’ve made this many times now and just love it. I roast the kale separately with some chilli flakes for additional flavour, and sometimes dried seaweed. The tahini dressing I love to bits and use it all the time as a go-to salad dressing, it works really well with roast cauliflower.
Paula says
Thank you for this delicious recipe, Dana! It is the perfect balance of sweet and savory, and the combination of veggies and spices is so flavorful. It was the perfect well rounded and completely satisfying vegan meal. I’m excited for left overs tomorrow. ;)
Matthias says
Hi from Wiesbaden, Germany!
This buddha bowl is easy to prepare, looks fantastic and tastes delicious! I used sweet tahini and therefor did not use maple sirup. Eating this dish makes me smile!
Thank you so much for sharing lots of incredible recipes and mouthwatering pictures :)
Holly says
YUM so glad I made this bowl of heaven instead of baking chocolate chip muffins to occupy my afternoon on this rainy Manhattan Saturday! You weren’t kidding about the amazing maple tahini sauce! SO good!! I will be finding things to put this sauce on all week, all month, all year;)
Olly says
A fantastic tasty easy dish. Used veggies I had on hand, beetroot, sweet potatoes, egg plant and kale of course.
Hanne says
Looks great. Did you use corned chickpeas? It would be very healthy to use watered and fresh cooked chickpeas. Could you please give me a hint?
Thank you from Germany.
julia says
Amazing! So simple, delicious and filling. Thumbs up from my carnivorous partner too. Thanks for the recipe :)
hambert says
This is absolutely delicious and filling and the most perfect meal ever. Has anybody tried to freeze it? Do you think it or any part of it could be frozen? Maybe all the cooked veggies but leave off the sauce?
Steph says
I froze it! The veggies reheated nicely, and so did the chickpeas but they were softer than they were previously. I added the sauce to the veggies before freezing and it kind of disappeared upon reheating–I could kind of taste it, but it wasn’t the same as having a sauce over top. Still good though! Maybe you could freeze it separately?
Melanie says
This was phenomenal. For some reason, I was afraid it would be bland, but all the flavors came together so well and the texture of the veggies was divine! This is going in regular rotation around here!
Melanie says
Made it (yet again) tonight–added smoked paprika to the chickpeas and used cauliflower instead of broccolini (which we couldn’t find today) and it was still delicious. We love how adaptable, forgiving, and delicious this meal is!
Alyssa says
WOW! You are not kidding about that tahini sauce!!! I didn’t make a buddha bowl but just tried the dressing on my salad..SO GOOD. And a lot simpler than my normal dressing I make!
Carol Ann says
Made it a few weeks ago, and WOW! My girlfriend and I found it SO satisfying! It’s fulfilling, colorful and soooo healthy it’s almost unbelievable! Also so quick to prepare and assemble! Love those kinds of recipe! :)
SO glad you liked it! Thanks for sharing, Carol!
Cindy S says
I just made The Buddha Bowl and I LOVE IT!!!
Thank you for all the gourmet simple recipes!
Cindy S
Corinna says
Dear Dana,
just cooked this wonderfully scrummy dish and totally loved it. Meditated like Buddhas over our big bowls until they were gone. Thanks so much from Germany. xxx
Brittany says
Looks amazing! Can’t wait to try!!
pascale says
Is there any way I can keep my favorites recipes directly on your website?
nnnnnn says
Absolutely delicious. warm and cozy combo of flavors (I included turmeric) with no dairy or meats! The husband gave it 10/10, which is no simple feat!! Thank you for sharing. My next challenge is to actually do it within 30 minutes, took me closer to an hour.
Sarah says
Wow, this was soooo good! Easily came together and was quickly devoured.. Will definitely be adding this to the regular rotation! ‘might be the best thing you’ve made all year’ were my boyfriends exact words! Thanks for all the yummy quick recipes – love everything I’ve tried so far!
Whoa! Big compliment! Glad you both liked it, Sarah!
Tamara Taylor says
I found this recipe just over a week ago and have cooked it four times since. It’s just SO tasty and doesn’t leave me feeling lethargic or tired or gross. It’s also cheap to make. I love it. So much.
Thanks Tamara! Glad you enjoy it!