Vegan Buddha Bowl (#354)

Vegan Buddha Bowl (#354)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Gluten-Free
• Halal
• Kosher

Equipment

• - Baking sheet
• - Medium saucepan
• - Measuring cups

Ingredients

1. 1/2 cup quinoa, rinsed
2. 1 cup water
3. 1 cup sweet potato, cubed
4. 1/2 cup canned chickpeas, rinsed and drained
5. 1 cup kale, chopped
6. 1 tablespoon olive oil
7. 1 teaspoon lemon juice
8. 1/4 teaspoon salt
9. 1/4 teaspoon black pepper

Directions

1. - Preheat oven to 400°F.
2. - Toss sweet potato and chickpeas with 1/2 tablespoon olive oil, salt, and pepper, spread on a baking sheet, and roast for 20-25 minutes until tender.
3. - In a medium saucepan, bring water to a boil, add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until tender.
4. - Toss kale with lemon juice, then divide quinoa, roasted sweet potato, chickpeas, and kale into two bowls, and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a microwave or serve cold.

Nutrition

• Calories: 340
• Protein: 10g
• Fat: 10g
• Carbs: 50g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A