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Colorful Buddha Bowls: Building Flavor and Nutrition

Buddha Bowl made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup quinoa rinsed
  • 1 cup sweet potatoes cubed
  • 1 cup kale chopped
  • 1 can chickpeas drained and rinsed (15 oz)
  • 1 avocado sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup tahini
  • Juice of 1 lemon
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
  3. Bake the sweet potatoes for 25-30 minutes, flipping halfway through.
  4. While the sweet potatoes are roasting, cook the quinoa according to package instructions.
  5. In a skillet, sauté the chickpeas with olive oil, salt, and pepper for about 5-7 minutes.
  6. Massage the kale with a drizzle of olive oil, salt, and lemon juice.
  7. Assemble the bowls by layering the quinoa, sweet potatoes, kale, chickpeas, cherry tomatoes, and avocado.
  8. Drizzle tahini dressing over each bowl and squeeze lemon juice on top.