Ingredients
4cupsquinoa,cooked
3sweet potatoes,medium to large, peeled and cut into ½-inch pieces
1tbspolive oil
salt and pepper,to taste
15ozchickpeas,(1 can), rinsed and drained
1cupbaby spinach leaves
1cuppurple cabbage,shredded
¼cupcashews,roasted
1avocado,peeled, pitted, thinly sliced
¼cuptahini
1tbsplemon juice
2tspmaple syrup
cooking spray
Preparation
Preheat the oven to 400 degrees F. 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 top and season to taste with salt and pepper.
Bake for 25 minutes, or until the sweet potatoes are tender and chickpeas are browned and crispy.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and salt and pepper to taste. Set aside.
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.
Drizzle the tahini dressing over the buddha bowls, serve, and enjoy!
