Panch Phoran Buddha Bowl


RawSpiceBar’s Panch Phoran
3 sweet potatoes, chopped in 1 inch chunks
2 inches fresh ginger, grated
2 tsp honey
2 tsp coconut oil
2 tsp soy
16 oz chickpeas, rinsed and cooked
2 tbsp raisins
1 avocado, seeded, chopped
½ red onion, very finely chopped
1 cup brown rice or quinoa, cooked
1 bunch kale, parsley, lettuce – any greens really, chopped
1 bunch coriander
Greek yoghurt, to serve
Salt and pepper, to taste



  1. Preheat oven to 350F. Toss the sweet potato chunks, ginger, honey, coconut oil and soy in a large roasting tray and roast in the oven for 30-45 minutes until cooked through and the ginger mixture has begun to caramelize.
  2. Toss the chickpeas, raisins and RawSpiceBar’s Panch Phoran in a bowl then quickly fry in a frypan over a low temperature until they start to “pop”, about 4-5 minutes.
  3. Place all ingredients in a large serving bowl. Season with salt and pepper to taste and serve warm topped with the yoghurt. Enjoy!

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