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Sheet Pan Buddha Bowl

Posted by Fernanda Catalan on
Sheet Pan Buddha Bowl

Serves: 2

Prep Time: 10 Minutes

Cook Time: 35 Minutes




1 Large Sweet Potato

1 Zucchini

1 Red Pepper

1 Can Chickpeas

½ Cup Farro (Sub any grain)

2 Tbsp O-Live & Co Extra Virgin Olive Oil

2 Large handfuls salad greens

Dairy-Free feta (Or regular feta)

1 Avocado

Salt & Pepper




2 Tbsp O-Live & Co Extra Virgin Olive Oil

¼ Cup Lemon Juice (about 1 lemon)

1 tsp dijon mustard

¼ tsp dried thyme


  1. Preheat oven to 425 F

  2. Chop sweet potato, zucchini and pepper, and toss in O-Live & Co Extra Virgin Olive Oil, salt and pepper. Spread on a lined baking sheet and bake for about 35 minutes until the sweet potato is tender and chickpeas are getting crunchy.

  3. While vegetables are roasting, cook farro. Bring 1 ½ cups of salted water to a boil, and add the farro. Reduce to a simmer, and cook for about 20 - 25 minutes.

  4. Make the dressing by whisking together all dressing ingredients or shaking in a jar.

  5. Assemble: add greens and grains to your bowl with dressing. Then top with roasted vegetables, feta and avocado. Enjoy!

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