Quinoa Buddha Bowl Recipe

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 sweet potato, cubed
• Olive oil
• Salt and pepper, to taste
• 1 tsp paprika
• 1 cup kale, chopped
• 1 avocado, sliced

Tahini sauce:

• 2 tbsp tahini
• Lemon juice (to taste)
• Water (to thin)

Instructions

1. Cook Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork (makes about 3 cups cooked).
2. Roast Chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25 minutes until crispy.
3. Roast Sweet Potato: On a separate baking sheet, toss sweet potato cubes with olive oil, salt, and pepper. Roast alongside chickpeas for 25 minutes, until tender.
4. Prepare Kale: In a bowl, massage kale with a drizzle of olive oil until softened.
5. Assemble Bowl: Start with a base of quinoa. Top with roasted chickpeas, sweet potato, massaged kale, and sliced avocado.
6. Make Tahini Sauce: In a small bowl, mix tahini with lemon juice and enough water to reach desired consistency. Drizzle over the assembled bowl.

Nutrition Per Serving

Prep Tip

Roast chickpeas and sweet potatoes together for efficiency. Cook quinoa ahead of time for a quick assembly! Enjoy your nutritious and delicious Quinoa Buddha Bowl! 🥗✨