Name: Roasted vegetable Buddha bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained, rinsed, and patted dry; 1/2 medium sweet potato, diced into 1/2-inch cubes; 1.5 oz kale, stemmed and torn; 3 tbsp quinoa; 1/2 cup water; 1 tbsp tahini; 1 tbsp lemon juice; 1 clove garlic, minced; 1/4 cup nutritional yeast; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp cumin; 1/2 tsp smoked paprika

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the patted-dry chickpeas and sweet potato cubes with the olive oil, cumin, smoked paprika, and half the salt. Spread in a single layer and roast for 20 minutes.
While the vegetables roast, combine the quinoa, 1/4 cup of water, and a pinch of the remaining salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes. Done when water is absorbed and quinoa is tender.
Add the kale to the pan with the roasting chickpeas and potatoes. Toss to combine and roast for 5 minutes more until the kale is wilted and the edges are crisp.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, nutritional yeast, and the remaining salt. Whisk in the remaining water 1 tablespoon at a time until the sauce is smooth and thin enough to drizzle.
Fluff the quinoa with a fork and place it in a large bowl. Top with the roasted chickpea and vegetable mixture and drizzle the tahini sauce over the top.

Nutrition

Ingredients

Instructions

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