Roasted Vegetables for a Buddha Bowl

This is a formula to add a fast, tasty spiced vegetable addition to a salad – traditional or buddha-bowl style.


This is a framework rather than a recipe.

Choose the vegetables (and fruit, optionally):

  • sweet potatoes
  • zucchini
  • carrots
  • dutch cream potatoes
  • cauliflower
  • brussels sprouts
  • green apples

Choose a dry spice mix:

  • Cajun
  • Adobo
  • Paella
  • Curry
  • Maple syrup with salt and cinnamon

An airfryer is the fastest and easiest way to cook the vegetables. Here’s how:

  1. Chop the vegetables into 1-2cm cubes or 0.5cm slices.
  2. Put the chopped vegetables into a food storage container so they only half fill the container.
  3. Pour over about 1-2 tbsp high-smoke-point oil, like avocado or macadamia oil.
  4. Put the lid on the container and shake it all up until the vegetables are evenly coated with oil.
  5. Add in the spice mix, and shake again until everything is coated with spices.
  6. Pour into the airfryer basket and cook for 10 minutes on 160C.
  7. Turn up the airfryer heat to 180C and cook for another 10 minutes.

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