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
- 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).
- 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.
- 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.
- Prepare Kale: In a bowl, massage kale with a drizzle of olive oil until softened.
- Assemble Bowl: Start with a base of quinoa. Top with roasted chickpeas, sweet potato, massaged kale, and sliced avocado.
- 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
- Calories: 450
- Protein: 15g
- Carbs: 52g
- Fiber: 12g
- Healthy Fats: 22g
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! 🥗✨