It’s meals like these that motivate me to keep going on my health journey. I know I don’t post savory recipes too often, so you best be certain when I do, it’s an epic one.
I remember so many dinners when my dad and I would make buddha bowls after a long day. It always amazed me how much time my dad was willing to put into making an epic dinner, even after such an exhausting day. I think I took a lot from that.
Nowadays dinner for me consists of a jumbo smoothie or pancakes. I’ve been switching it up lately and having a savory breakfast and lunch, which is very unusual. I think that ever since summer started, I’ve been in desperate need of a new routine.
These buddha bowls are a classic. I absolutely love roasted sweet potatoes and chickpeas.
- 2 sweet potatoes
- 3 Tablespoons olive oil or avocado oil, divided
- 2 teaspoons garlic powder, divided
- 1 cup quinoa
- 2 cups filtered water
- 1 can chickpeas
- 1 avocado, sliced
- salt to taste
- tahini
- Preheat the oven to 375 degrees F.
- Line a baking sheet with tin foil.
- Rinse and dry sweet potatoes.
- Cut into roughly ½ inch by 1 inch pieces. (see photos for reference)
- Drizzle 1 Tablespoon oil onto tin foil, pour sweet potatoes over oil, and toss a bit.
- Sprinkle 1 teaspoon garlic powder over sweet potatoes.
- Put into preheated oven.
- Grease a large rimmed baking sheet or cake pan with remaining olive oil.
- Rinse chickpeas under filtered water. Remove any skins that fall off.
- Pat dry with paper towels and pour into pan.
- Sprinkle with remaining garlic power and stir together.
- Put in the oven.
- Rinse quinoa thoroughly in a fine mesh strainer under running water.
- In a medium saucepan, combine quinoa, water and salt. Bring water to a boil.
- Once boiling, lower heat to medium-low and let simmer for 15-20 minutes, or until water has been completely absorbed.
- Remove from heat and let sit covered until sweet potatoes and chickpeas are as crispy as desired.
- Divide quinoa, chickpeas, and sweet potatoes between 3 bowls.
- Slice avocado and divide between bowls.
- If desired, pour tahini and sprinkle salt on top.
