Buddha Bowl Recipe

Instructions

1. 01

   First, cook the quinoa by combining it with 1 /2 cups water in a 2-quart sauce pan with a tight-fitting lid. Bring to a simmer, lower heat and then cover for 18 minutes. Fluff with a fork before serving.

2. 02

   Meanwhile, preheat the oven to 425-degrees F. Peel and slice the sweet potatoes into 1-inch thick slices. Pile the slices on a large baking sheet, drizzle with the melted butter, one tablespoon of the olive oil and 1/2 teaspoon of the salt. Space the slices evenly on a large roasting pan. Roast the sweet potatoes for 15 minutes, and then flip them over.

3. 03

   Add the broccoli to the side of the pan with the sweet potatoes that have just been flipped. Drizzle the broccoli with the remaining tablespoon of olive oil and remaining 1/4 teaspoon of salt and toss. Slide this back into the oven for 15 minutes.

4. 04

   When the veggies are done roasting, remove the sheet pan from the oven and add the chickpeas, sprinkled with smoked paprika and salt. Use tongs to toss the beans in the remaining oil and spices on the sheet pan.

5. 05

   While the veggies roast and the grains finish cooking, make the lemon tahini sauce. Whisk together all ingredients, adding more warm water, as needed, to make a thin easy-to-drizzle sauce.

6. 06

   To serve, divide the grains in the bottom of 4 bowls, and top each one with a scoop of veggies and beans. Then, top each bowl with some avocado slices, a drizzle of tahini sauce and a sprinkling of sesame seeds.