Vegan Sweet Potato Quinoa Buddha Bowl

Step 1

Preheat oven to 425°F. In a large baking tray, place the sweet potatoes on one side. Drizzle 1/2 tablespoon olive oil and add salt, pepper, and 1/4 teaspoon garlic powder. On the other side of the baking tray, add chickpeas. Drizzle 1/2 tablespoon olive oil and add salt, remaining garlic powder, cumin powder, and paprika. Mix well. Bake for 30-35 minutes until cooked through.

Step 2

Cook quinoa according to package directions.

Step 3

Place kale leaves in a large bowl and massage with 1/2 tablespoon olive oil.

Step 4

Mix together all the dressing ingredients in a small mason jar.

Step 5

Divide kale in two serving bowls.Divide cooked quinoa, brown & red rice into each bowl.Divide roasted sweet potatoes & chickpeas into each bowl.

Step 6

Add avocado and orange slices on top. Drizzle with the lemon tahini dressing. Enjoy!