QUINOA BLACK BEAN Buddha Bowl | Vegan Bowl Recipe | The Pot Thickens

Preheat the oven to 400°F (200°C).

Rinse the quinoa under cold water and cook according to package instructions.

Peel and cube the sweet potatoes, then toss with olive oil, salt, and pepper.

Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.

Drain and rinse the chickpeas, then toss with olive oil, garlic, salt, and pepper.

Spread the chickpeas on a separate baking sheet and roast for 20-25 minutes until crispy.

While the quinoa and vegetables are cooking, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, salt, and pepper.

Shred the carrots and slice the cucumber and avocado.

Once everything is cooked, assemble the bowls by placing a base of quinoa.

Top with roasted sweet potatoes, crispy chickpeas, spinach, shredded carrots, cucumber, red cabbage, and avocado.

Drizzle with the dressing and sprinkle with sesame seeds and fresh herbs.

Serve immediately and enjoy your colorful Buddha Bowl.

Dietary

Allergens