Happier Harvest Buddha Bowl
Happier GroceryHappier Harvest Buddha Bowl
Ingredients
For the Roasted Sweet Potatoes and Chickpeas
- 2 sweet potatoes, medium, peeled and diced into 1/2 inch cubes
- 1 can 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 quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
For the Lemon Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon Square Deal Farm Dk Maple Syrup
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon salt
For Assembly
- 4 cups kale, chopped, stems removed
- 2 avocado, ripe, sliced
- 1/4 teaspoon red pepper flakes, optional, for garnish
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes and drained chickpeas. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and 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 crispy. Flip halfway through cooking.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed 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 lemon tahini dressing. In a small bowl, whisk together the tahini, fresh lemon juice, Square Deal Farm Dk Maple Syrup, minced garlic, 2 tablespoons water, and 1/4 teaspoon salt. Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
⏱️ 5 min
- 6
To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top with roasted sweet potatoes and chickpeas, chopped kale, and sliced avocado. Drizzle generously with the lemon tahini dressing. Garnish with red pepper flakes, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryHappier Harvest Buddha Bowl
Ingredients
For the Roasted Sweet Potatoes and Chickpeas
- 2 sweet potatoes, medium, peeled and diced into 1/2 inch cubes
- 1 can 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 quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
For the Lemon Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon Square Deal Farm Dk Maple Syrup
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon salt
For Assembly
- 4 cups kale, chopped, stems removed
- 2 avocado, ripe, sliced
- 1/4 teaspoon red pepper flakes, optional, for garnish
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes and drained chickpeas. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and 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 crispy. Flip halfway through cooking.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed 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 lemon tahini dressing. In a small bowl, whisk together the tahini, fresh lemon juice, Square Deal Farm Dk Maple Syrup, minced garlic, 2 tablespoons water, and 1/4 teaspoon salt. Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
⏱️ 5 min - 6
To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top with roasted sweet potatoes and chickpeas, chopped kale, and sliced avocado. Drizzle generously with the lemon tahini dressing. Garnish with red pepper flakes, if desired.
⏱️ 5 min