Vegan Buddha Bowl⠀
Ingredients
- 2 cups cooked quinoa or rice (about 3/4 cup uncooked)⠀⠀
- 1 batch dairy free pesto⠀⠀
- 1 avocado⠀⠀
- chickpeas:⠀⠀
- 1 can chickpeas⠀⠀
- 1 tbsp avocado or olive oil⠀⠀
- 1/2 tsp salt⠀⠀
- 1/2 tsp paprika⠀⠀
- 1 tsp chili powder⠀⠀
- 1/4 tsp turmeric⠀⠀
- sweet potato/peppers:⠀⠀
- 4 cups chopped & peeled sweet potatoes⠀⠀
- 2 red bell peppers⠀⠀
- 2 tbsp olive oil⠀⠀
- 1 tbsp nutritional yeast⠀⠀
- 1/2 tsp sea salt⠀⠀
- 1/2 tsp paprika⠀⠀
- 1/2 tsp chili powder⠀⠀
Preparation
Preheat the oven to 425 degrees fahrenheit
Peel the sweet potatoes and chop into 1 inch cubes
Cut the peppers into strips and add to a large bowl with the sweet potatoes
Toss with olive oil and seasonings until well coated
Add to a baking tray lined with parchment paper, leaving some room for the chickpeas
Drain and rinse the chickpeas and add to a bowl
Toss with oil and spices until well coated
Add to the baking tray and bake everything for 30-35 minutes or until the potatoes are completely cooked through
While they are roasting, make the dairy free pesto
When everything is done, assemble the bowls with a bed of quinoa and layer on the sweet potatoes, peppers, chickpeas, pesto and avocado
Top with black pepper, cilantro or red pepper flakes if desired⠀