Panch Phoran Buddha Bowl


2 tbsp 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 sauce
16 oz chickpeas, drained and rinsed 
2 tbsp raisins
1 avocado, seeded and chopped or sliced
½ red onion, very finely chopped
1 cup brown rice or quinoa, cooked
1 bunch kale, parsley, lettuce, or other greens, chopped
1 bunch fresh coriander
Greek yogurt, to serve
Salt and pepper, to taste


1. Preheat oven to 350º F. Toss the sweet potato chunks, ginger, honey, coconut oil, and soy sauce 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 low heat until they start to “pop”, about 4-5 minutes.
3. Place all ingredients on top of cooked quinoa or rice in a large serving bowl. Add avocado, red onion, greens, and coriander to taste. Season with salt and pepper to taste and serve warm topped with Greek yogurt. Enjoy!
Makes 2-4 servings

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