Quinoa Buddha Bowl
This vibrant Buddha bowl is loaded with plant-based protein, fiber, and vitamins. It's vegan, gluten-free, and absolutely delicious!
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- •1 cup quinoa
- •2 cups vegetable broth
- •1 sweet potato, cubed
- •1 cup chickpeas, drained
- •2 cups kale, chopped
- •1 avocado, sliced
- •1/4 cup tahini
- •2 tablespoons lemon juice
- •2 tablespoons olive oil
- •Salt and pepper to taste
- 1
Cook quinoa in vegetable broth according to package directions.
- 2
Preheat oven to 400°F.
- 3
Toss sweet potato cubes and chickpeas with olive oil, salt, and pepper.
- 4
Roast for 25-30 minutes until sweet potatoes are tender.
Step 428:00 - 5
Massage kale with a little olive oil until softened.
- 6
Make tahini dressing by whisking tahini, lemon juice, and water until smooth.
- 7
Divide quinoa among bowls.
- 8
Top with roasted vegetables, chickpeas, kale, and avocado.
- 9
Drizzle with tahini dressing and serve.
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