Buddha Bowls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3 bowls
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with tin foil.
  3. Rinse and dry sweet potatoes.
  4. Cut into roughly ½ inch by 1 inch pieces. (see photos for reference)
  5. Drizzle 1 Tablespoon oil onto tin foil, pour sweet potatoes over oil, and toss a bit.
  6. Sprinkle 1 teaspoon garlic powder over sweet potatoes.
  7. Put into preheated oven.
  8. Grease a large rimmed baking sheet or cake pan with remaining olive oil.
  9. Rinse chickpeas under filtered water. Remove any skins that fall off.
  10. Pat dry with paper towels and pour into pan.
  11. Sprinkle with remaining garlic power and stir together.
  12. Put in the oven.
  13. Rinse quinoa thoroughly in a fine mesh strainer under running water.
  14. In a medium saucepan, combine quinoa, water and salt. Bring water to a boil.
  15. Once boiling, lower heat to medium-low and let simmer for 15-20 minutes, or until water has been completely absorbed.
  16. Remove from heat and let sit covered until sweet potatoes and chickpeas are as crispy as desired.
  17. Divide quinoa, chickpeas, and sweet potatoes between 3 bowls.
  18. Slice avocado and divide between bowls.
  19. If desired, pour tahini and sprinkle salt on top.
Nutrition Information
Serving size: ⅓ recipe (without tahini) Calories: 592 Fat: 26.6g Saturated fat: 3.5g Carbohydrates: 79.9g Sugar: 16.4g Fiber: 11.5g Protein: 12.9g
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/buddha-bowls/