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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

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.

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.

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.

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.

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.

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.


Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

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.

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.

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.

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.

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.

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.
