Sweet Potato Chickpea Buddha Bowl
Ingredients
- 2 medium-large sweet potatoes
- 1/2 cup dry quinoa
- 1 head broccoli, chopped into florets
- 2 large handfuls kale, stems removed
- 1/2 avocado
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 batch lemon garlic tahini dressing
Preparation
Preheat oven to 400 degrees Fahrenheit
Wash and dry your sweet potatoes and cut into large chunks
Drizzle with a touch of olive oil and a pinch of salt and add to a baking sheet lined with parchment paper or a silicone baking mat
In a medium pot, add the dry quinoa and cook according to package instructions
To prepare the veggies, wash them well to get rid of any dirt, chop into florets or bite size pieces and add to a steamer basket or a sauté pan with a splash of water and steam, covered, for about 5-10 minutes or until kale is wilted and the broccoli is softer, but still slightly crispy
While the sweet potatoes are roasting, heat a large skillet over medium heat
Add the drained chickpeas to a mixing bowl and toss with seasonings
Once the skillet is hot, add 1 tbsp oil and chickpeas and sauté, stirring frequently for about 10 minutes
To serve, add the steamed greens to bowls, top with the quinoa, chickpeas, sweet potatoes, avocado, and drizzle with the tahini dressing
Add additional salt and pepper if desired and enjoy
