Buddha Bowl:

  • 1 cup Chickpeas, canned or previously cooked
  • 1 cup Arugula
  • ¼ Red Onion, diced
  • ¼ cup Sprouts
  • 2 tbsp Pumpkin Seeds
  • 1 Sweet Potato
  • ½ cup Brussel Sprouts
  • ¼ cup Black Beans


  • ½ cup Cashews, soaked overnight
  • 1 scoop PROFI Protein Booster
  • 1 tsp Smoked Paprika
  • ¼ tsp Red Chili Flakes
  • ¾ cup Almond Milk
  • ¼ tsp Liquid Smoke
  • ¼ tsp Vegan Worcestershire Sauce
  • Salt & Black Pepper to taste


Buddha Bowl:

  1. Begin by preheating your oven to 375F.
  2. Toss chickpeas in olive oil, salt, pepper, and smoked paprika. Toss on a baking tray and bake for 30 to 40 minutes or until crispy.
  3. Poke holes in the top of your sweet potato and drizzle with olive oil, place on a baking tray. On the same tray toss Brussel sprouts with olive oil, salt & pepper.
  4. Bake your sweet potato for 60 minutes or until tender, and your Brussel sprouts for 35-40 minutes or until charred slightly.
  5. Toss black beans with salt, pepper, and smoked paprika.
  6. Assemble your bowl and top with your crispy chickpeas, and high protein chipotle cashew cream.


  1. Add all ingredients for the sauce to a high-speed blender and blend on high until creamy & combined.