Buddha Bowls with Sweet Potatoes
Ingredients
The base
The vegetables and toppings
-
3
medium to large
sweet potatoes, peeled and cut into ½ inch pieces
-
1
tablespoon
olive oil
-
1
15-ounce can
chickpeas, rinsed and drained
-
1
cup
baby spinach leaves
-
1
cup
shredded purple cabbage
-
¼
cup
roasted cashews
-
1
1
avocado, peeled, pitted and thinly sliced
The dressing
-
¼
cup
tahini
-
1
tablespoon
lemon juice
-
2
teaspoons
maple syrup
-
to taste
salt and pepper
-
as needed
cooking spray
Instructions
- Preheat the oven to 400 degrees and line a sheet pan with foil, coating it with cooking spray.
- Place the chickpeas on one side of the pan and the sweet potatoes on the other side in a single layer.
- Drizzle olive oil over the sweet potatoes and chickpeas, then season with salt and pepper.
- Bake for 25 minutes until the sweet potatoes are tender and the chickpeas are browned and crispy.
- Divide the cooked quinoa evenly among 4 bowls.
- Top the quinoa with the roasted sweet potatoes, chickpeas, shredded cabbage, spinach, cashews, and avocado.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt and pepper to taste.
- Drizzle the tahini dressing over the Buddha bowls and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
618
Total fat
25g
Total carbohydrates
82g
Total protein
19g
Sodium
497mg
Cholesterol
0mg
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