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Vegan Buddha Bowls

Buddha bowls, sometimes called macro or nourish bowls, are colorful, healthy and tasty. The bowl is usually filled with a mix of grains, protein, and veggies (cooked and fresh).
Here’s what you need to do:
Ingredients
  • 1 large – sweet potato
  • 1 stalk – broccoli
  • 1 teaspoon – olive oil
  • 1 medium – bell pepper, yellow
  • 1 medium – cucumber
  • 1 cup – cherry tomatoes
  • 1 cup chopped – cabbage, red
  • 1 cup – quinoa, uncooked
  • 2 cup – water
  • 1/4 cup – sunflower seeds
ROASTED CHICKPEAS
  • 1 can drained – chickpeas (garbanzo beans), canned
  • 1/2 tablespoon – olive oil
  • 1/2 teaspoon – paprika
  • 1/2 teaspoon – garlic powder
  • 1/2 teaspoon – thyme, dried
  • 1/4 teaspoon – salt
DRESSING:
  • 1 medium – avocado
  • 1 tablespoon – lemon juice
  • 2 clove – garlic
  • 1/4 cup – water
Directions
  1. Preheat oven to 200* F.
  2. Rinse and drain chickpeas. Set aside chickpeas to dry.
  3. Chop sweet potato into 1/2 inch cubes and broccoli into small florets. Toss onto a large baking sheet with 1 teaspoon of olive oil and sprinkle with a little salt and pepper.
  4. Toss chickpeas with 1/2 teaspoon of olive oil, paprika, thyme, garlic powder, and salt. Pour onto the baking sheet alongside the broccoli and sweet potato. Bake for 25 minutes, stirring halfway through, until veggies are softened to liking.
  5. Meanwhile, boil quinoa with 2 cups of water according to package directions until cooked.
  6. Make avocado dressing by combining avocado, lemon juice, garlic cloves and water in a food processor. Pulse until smooth.
  7. Chop cucumber, pepper, cabbage, and cherry tomatoes into bite-sized pieces.
  8. Assemble bowls: 1 heaping scoop quinoa topped with roasted and fresh veggies, dressed with a dollop of avocado dressing and sunflower seeds.

 

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