Buddha Bowl with Avocado

By Dani Potts | July 30, 2024

Total Time: 30  Servings: 2

INGREDIENTS

  • 1 cup cooked quinoa
  • 1 sweet potato, peeled and cubed
  • 1 can chickpeas, rinsed and drained
  • 2 tablespoons olive oil, divided
  • ½ teaspoon cumin 
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 bunch kale de-stemmed and chopped
  • 1 medium avocado, sliced in half

Dressing:

  • 2 tablespoons of tahini 
  • 2 tablespoons of lemon juice
  • 1 tablespoon maple syrup 
  • 2 tablespoons  water

INSTRUCTIONS

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Place the sweet potatoes on one side and the chickpeas on the other side. Add one tablespoon olive oil on the sweet potatoes and one tablespoon olive oil on the chickpeas. Sprinkle the sweet potatoes and chickpeas with cumin, salt and pepper and toss each separately to coat. Bake for 30-35 minutes, tossing halfway through.
  3. Place the kale in a large bowl and drizzle the remaining tablespoon olive oil. Sprinkle with salt to taste, if desired and use your hands to massage the kale with the oil. Divide into two bowls for serving. Divide the quinoa on top.
  4. In a small mason jar, mix together the ingredients for the dressing until smooth and creamy.
  5. When the potatoes and chickpeas are done roasting, divide on top of the quinoa and kale in the bowls. Add the avocado on top and drizzle with the tahini dressing. Serve warm and enjoy!

Credit: https://feelgoodfoodie.net/recipe/vegan-buddha-bowl/#wprm-recipe-container-5725

BENEFITS

This recipe has so many nutritious benefits but what we are really going to focus on are avocados! Avocados contain Omega 3s which help fight inflammation can help  prevent chronic disease such as heart disease. Because avocados contain healthy fats, they can help lower bad cholesterol and triglycerides while elevating good cholesterol. Avocados are also high in fiber and micronutrients such as potassium, magnesium, folate, and iron!