- 4 cups cooked quinoa
- 3 medium to large sweet potatoes peeled and cut into 1/2 inch pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 15-ounce can chickpeas rinsed and drained
- 1 cup baby spinach leaves
- 1 cup shredded purple cabbage
- 1/4 cup roasted cashews
- 1 avocado peeled, pitted and thinly sliced
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup
- cooking spray
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.
Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.
Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.
Divide the quinoa evenly between 4 bowls.
Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.
In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.
Drizzle the tahini dressing over the buddha bowls and serve immediately.
Source recipe and image credit