Mediterranean Vegan Buddha Bowl
Ingredients
Quinoa Tabouli
Roasted Sweet Potatoes
-
1
large
sweet potato, chopped into 1-inch squares
-
2
cloves
garlic, smashed and minced
-
½
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
Hummus
-
1
15-oz can
garbanzo beans, drained and rinsed
-
1
tablespoon
olive oil
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
tahini
-
to taste
salt
Instructions
- Prepare the quinoa tabouli and refrigerate it for later.
- Preheat the oven to 400ºF.
- Place sweet potatoes on a baking sheet, drizzle with olive oil, and season with minced garlic, salt, and pepper. Toss to combine.
- Roast sweet potatoes in the oven for 25-30 minutes.
- While the sweet potatoes are roasting, prepare the hummus by blending all hummus ingredients in a food processor until smooth.
- Remove the sweet potatoes from the oven.
- Distribute sweet potatoes, quinoa tabouli, and hummus evenly in bowls or meal prep containers.
Nutrition Facts (estimated)
Servings
4
Calories
489
Total fat
18g
Total carbohydrates
69g
Total protein
14g
Sodium
0mg
Cholesterol
0mg
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