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Buddha Bowl Ingredients:
2 c broccoli
3 large garlic cloves (chopped)
2 tbsp olive oil
sea salt & black pepper
1 can chickpeas
2 tbsp olive oil
2 tsp soy sauce (low sodium)
2 tsp sriracha
black pepper
2 med sweet potatoes ( sliced)
2 tbsp olive oil
1 tsp curry powder
1 tsp sriracha
sea salt & black pepper
2 c kale
2 tbsp olive oil
1 tsp chili powder
1/2 lime
sea salt & black pepper
1 c red quinoa
2 c vegetable broth
How-to:
Preheat oven to 400 degrees. Put broccoli in a medium bowl. Add olive oil, garlic, sea salt, and black pepper. Toss together and set aside. Drain and rinse a can of chickpeas and place in a medium bowl. Add olive oil, soy sauce, sriracha, and black pepper. Toss together and set aside. Cut and slice in circles sweet potatoes and place in a medium bowl. Add olive oil, curry powder, sriracha, salt, and black pepper. Toss together. Line parchment paper on a cookie sheet. Place all the vegetables side by side of one another. Roast vegetables for 10 mins. Then take out of the oven and toss to make sure they cook evenly. Then place back in the oven for 10 more mins.
Warm olive oil in a skillet and sautee kale. Add chili powder, lime juice, and sea salt and black pepper for taste. Cook until tender.
Place quinoa in a saucepan. Add vegetable broth and bring to a boil then a simmer. Cook until all the liquid is absorbed in the quinoa. Fluff quinoa with fork or spoon once done.
Add all the cooked quinoa and vegetables in a bowl and EAT AND ENJOY!
Serve while HOT!
Toppings:
hummus
avocado
red pepper flakes
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