Buddha Bowls
The visually appealing Buddha Bowls are incredibly satiating with just 2 weight watchers points, offering a spectrum of flavors that keeps boredom at bay.
Servings: 4 people
Ingredients
- 1 cup cooked chickpeas, 160 g.
- 1 cup assorted bell peppers (red, green, yellow), sliced into strips, 100 g.
- 1 cup sweet potatoes, diced, 130 g.
- 1 ½ cups cubes of chicken breast
- 1 cup finely chopped red cabbage, 70 g.
- ½ cup corn kernels, 80 g.
- ½ cup sliced mushrooms, 40 g.
- 1 cup cherry tomatoes
- For the Dressing:
- ¼ cup white vinegar
- 1 tablespoon olive oil
- 3 tablespoons Worcestershire sauce
- 3 tablespoons water
- 1 tablespoon mustard
- 1 teaspoon taco seasoning
- 1 teaspoon dried parsley
- Salt to taste
Instructions
- In a bowl, combine white vinegar, water, olive oil, Worcestershire sauce, mustard, salt, taco seasoning, and dried parsley. Mix well until the dressing is homogeneous. Divide the dressing into two equal parts.
- Take half of the dressing and use it to marinate the chicken cubes, chickpeas, and sweet potatoes. Ensure an even coating. Place the marinated ingredients on a baking tray and roast them in the oven for 20 minutes at 180°F.
- Once the roasted components are cooked to perfection, arrange them in a bowl alongside the fresh bell peppers, red cabbage, corn, mushrooms, and cherry tomatoes.
- Use the remaining half of the dressing to drizzle over the assembled Buddha Bowl. Ensure an even distribution of flavors.
Notes
With only 2 WW points
Nutrition
Serving: 328g | Calories: 342kcal | Carbohydrates: 28g | Protein: 26g | Fat: 14g | Saturated Fat: 2.1g | Cholesterol: 62mg | Sodium: 805mg | Potassium: 626mg | Fiber: 6.5g | Sugar: 7.3g | Calcium: 69mg | Iron: 2.9mg