I’m not even sure what I threw together last night, but this was a great impromptu dinner. Roasted some veggies, already had grilled chicken from Whole Foods, might as well grab an avocado . . . and Grilled Chicken Buddha Bowls with Roasted Veggies are born. Yesterday was a bit chilly and grey and using the oven didn’t sound like the worst idea, even though it’ll be July this weekend. I tossed sweet potatoes, chickpeas and kale in rosemary, garlic and paprika. After roasting in the oven, the sweet potatoes were tender, while the chickpeas and kale were crispy with a crunch. The kale was almost like kale chips, which is never a bad thing. Paired with that perfectly charred taste from the grilled chicken and creamy avocados, these bowls hit the spot. Although grain-free, I’m still calling this a buddha bowl since all these pieces came together in that perfectly assembled way.
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