Sweet Potato Buddha Bowl

A vibrant and nutritious dish that brilliantly combines flavors and textures, perfect for busy weeknights and meal prepping.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size 4 servings

1 cup quinoa Rinsed before cooking.
2 cups water For cooking quinoa.
1 pound sweet potatoes, peeled and cut into 1-inch cubes Provides a lovely base.
4 tablespoons olive oil, divided Used for roasting and quinoa.
1 tablespoon nutritional yeast Adds a cheesy flavor.
1 teaspoon cumin Spices the sweet potatoes.
1/2 teaspoon chipotle chili powder Adds smokiness.
1/2 teaspoon salt To taste.
1/2 teaspoon pepper To taste.
1 15 oz. can chickpeas, drained and rinsed Provides protein.

Preheat your oven to 425 degrees F.
Rinse 1 cup of quinoa and combine it with 2 cups of water and a pinch of salt in a pot. Bring to a boil, reduce heat to a simmer and cook for 15-20 minutes. Remove from heat and let stand for 5-10 minutes.

In a bowl, toss sweet potato cubes with 3 tablespoons of olive oil, nutritional yeast, cumin, chili powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 15 minutes.
Add sliced red bell peppers to the baking sheet with the remaining tablespoon of olive oil. Continue roasting for another 15-20 minutes, or until sweet potatoes are tender and peppers are slightly charred.

Once removed from the oven, add chickpeas and lime zest to the roasted vegetables, adjusting salt and pepper to taste.

Layer cooked quinoa in a bowl, top with the sweet potato-chickpea mixture, then drizzle with Mojo Sauce. Add desired toppings such as avocado, jalapeno, and sesame seeds.

For best results, store the Mojo Sauce separately to maintain its freshness. Reheat quinoa and veggies before serving, or enjoy cold in a salad.