Nourishing Buddha Bowls with Maple Roasted Chickpeas

Name: Nourishing Buddha Bowls with Maple Roasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 can chickpeas (14oz); 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp cinnamon; 2 tsp maple syrup; 1/4 tsp cayenne pepper; 1 medium sweet potato, cut into small cubes; 2 cups quinoa, cooked; 1 avocado, sliced; 1/2 cup purple cabbage, shredded; 1 cup kale, shredded; 1 garlic clove; 2 tbsp lemon juice; 1/4 cup tahini; 2 tbsp olive oil; salt and pepper to taste; 2-4 tbsp water (*depending on how runny your tahini is you may need more or less water to thin our the sauce)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Jess

buddha bowl recipe power bowl recipe quinoa bowl recipe

Nourishing Buddha Bowls with Maple Roasted Chickpeas

Instructions

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Step 1

Preheat the oven to 425 degrees and line 2 baking pans with parchment paper.

Step 2

Pat your chickpeas with a paper towel until they’re mostly dry then toss them with the olive oil, salt, cinnamon, maple syrup and cayenne pepper. Place on a baking pan and bake for 30-35 minutes until golden brown and crispy.

Step 3

Place the sweet potatoes on a separate pan and bake for 20-30 minutes until tender. (You can cook the sweet potatoes and chickpeas at the same time.)

Step 4

To prepare the dressing, blend everything together until smooth.

Step 5

To assemble your bowl, place quinoa on the bottom, and top with shredded cabbage, kale, quinoa, sliced avocado, sweet potato, and chickpeas. Top with the tahini dressing

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