Buddha Bowl

Instructions

1. 01

   Cook quinoa according to package instructions or by using the linked method in the ingredients list.

2. 02

   Preheat oven to 400°F (200°C). Place the cubed sweet potatoes, sliced onion, and red pepper on a 26x18-inch sheet pan. Drizzle with 2 tablespoons olive oil, then sprinkle with chili powder, cumin, garlic powder, salt, and pepper (I use 1 teaspoon salt and 3/4 teaspoon pepper). Toss well, spread out evenly, and roast for 20 minutes.

3. 03

   Remove tray from the oven. Add remaining 1 tablespoon oil and the chickpeas. Toss well, ensuring everything is spaced evenly. Roast for another 15–20 minutes, or until the sweet potatoes are fork-tender. Adjust seasonings as needed.

4. 04

   Meanwhile, zest a lemon to get 1/2 teaspoon zest and 3 tablespoons juice. Add to a wide-mouth jar with remaining dressing ingredients. Season with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Secure the lid and shake well until smooth.

5. 05

   Divide cooked quinoa among 4 bowls. Top evenly with the roasted vegetables mix. If using, add sliced avocado and prepared kale (see note 1). Drizzle the dressing over the bowls, adjusting to your preference. You may have leftover dressing. Enjoy promptly!