A vibrant and fresh Rainbow Buddha Bowl featuring roasted sweet potato, roasted chickpeas, and homemade cilantro jalapeño chutney, all served on a bed of kale with sprouts, fresh jalapeños, and peeled carrots.
1: For the cilantro jalapeño chutney, blend apple cider vinegar or lemon juice, cilantro, garlic, salt, jalapeños, and yogurt until creamy.
2: Store the chutney in a jar in the fridge for about a week and a half.
3: For the roasted sweet potato, mix diced sweet potato with olive oil, sea salt, and black pepper.
4: Bake in the air fryer at 400°F for 15 minutes.
5: For crispy lemon pepper chickpeas, mix drained chickpeas with lemon pepper seasoning.
6: Bake in the air fryer at 400°F for 15 minutes.
7: Assemble the Buddha bowl with kale, roasted sweet potato, roasted chickpeas, sprouts, jalapeños, and carrots.
