Happier Harvest Buddha Bowls
Happier GroceryHappier Harvest Buddha Bowls
Ingredients
For the Roasted Sweet Potatoes and Chickpeas
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 can Jovial Chickpeas, 15-ounce, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup ANCIENT HARVEST Ancient Harvest OG Quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
For the Massaged Kale
- 4 cups kale, chopped, stems removed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/8 teaspoon salt
For the Creamy Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon maple syrup
- 1 tablespoon nutritional yeast
- 1 clove garlic, minced
- 3 tablespoons water, or more, to reach desired consistency
- 1/4 teaspoon salt
For Assembly
- 1 avocado, ripe, sliced or diced
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes and rinsed chickpeas. Drizzle with 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
⏱️ 10 min
- 3
Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy. Flip halfway through cooking.
⏱️ 30 min
- 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed ANCIENT HARVEST Ancient Harvest OG Quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 5
Prepare the massaged kale. In a large bowl, add the chopped kale. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Using your hands, massage the kale for 2-3 minutes until it softens and turns a vibrant green.
⏱️ 5 min
- 6
Make the creamy tahini dressing. In a small bowl, whisk together the tahini, 2 tablespoons lemon juice, maple syrup, nutritional yeast, minced garlic, and 1/4 teaspoon salt. Gradually whisk in 3 tablespoons of water, adding more as needed, until the dressing reaches a smooth, pourable consistency.
⏱️ 5 min
- 7
To assemble the Buddha bowls, divide the cooked quinoa among 4 bowls. Top with the roasted sweet potatoes and chickpeas, massaged kale, and sliced or diced avocado. Drizzle generously with the creamy tahini dressing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryHappier Harvest Buddha Bowls
Ingredients
For the Roasted Sweet Potatoes and Chickpeas
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 can Jovial Chickpeas, 15-ounce, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup ANCIENT HARVEST Ancient Harvest OG Quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
For the Massaged Kale
- 4 cups kale, chopped, stems removed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/8 teaspoon salt
For the Creamy Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon maple syrup
- 1 tablespoon nutritional yeast
- 1 clove garlic, minced
- 3 tablespoons water, or more, to reach desired consistency
- 1/4 teaspoon salt
For Assembly
- 1 avocado, ripe, sliced or diced
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes and rinsed chickpeas. Drizzle with 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
⏱️ 10 min - 3
Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy. Flip halfway through cooking.
⏱️ 30 min - 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed ANCIENT HARVEST Ancient Harvest OG Quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 5
Prepare the massaged kale. In a large bowl, add the chopped kale. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Using your hands, massage the kale for 2-3 minutes until it softens and turns a vibrant green.
⏱️ 5 min - 6
Make the creamy tahini dressing. In a small bowl, whisk together the tahini, 2 tablespoons lemon juice, maple syrup, nutritional yeast, minced garlic, and 1/4 teaspoon salt. Gradually whisk in 3 tablespoons of water, adding more as needed, until the dressing reaches a smooth, pourable consistency.
⏱️ 5 min - 7
To assemble the Buddha bowls, divide the cooked quinoa among 4 bowls. Top with the roasted sweet potatoes and chickpeas, massaged kale, and sliced or diced avocado. Drizzle generously with the creamy tahini dressing.
⏱️ 5 min