Roasted Sweet Potato Buddha Bowl

Name: Roasted Sweet Potato Buddha Bowl
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes; 2 cups broccoli florets; 1 cup quinoa; 2 cups water; 1 can chickpeas; 4 cups mixed greens; 1/4 cup tahini; 1 lemon; 1/2 teaspoon garlic powder; 2 tablespoons olive oil; 2 tablespoons water

A comforting and wholesome bowl featuring tender roasted sweet potatoes, leafy greens, chickpeas, and a creamy tahini drizzle.

Fusion⏱ 40 minContains 1 common allergen.

✨ High in fiber✨ Excellent source of vitamin C✨ Good source of protein

Ingredients

Sweet potatoes2 medium
Broccoli florets2 cups
Quinoa1 cup
Water2 cups
Chickpeas1 can
Mixed greens4 cups
Tahini1/4 cup
Lemon1
Garlic powder1/2 teaspoon
Olive oil2 tablespoons
Water2 tablespoons

Nutrition (per serving, makes 4)

Calories578 kcal

Protein19.2 g

Carbs86 g

Fat19.4 g

Fiber17 g

Sugar15.8 g

Sodium180 mg

Vitamin C92 mg

Iron4.7 mg

Calcium179 mg

Potassium1245 mg

Estimated values.

Steps

1Preheat oven to 400°F (200°C). Dice sweet potatoes and toss with 1 tablespoon olive oil; spread on a baking sheet with broccoli florets and roast for 20-25 minutes until tender.
2Cook quinoa according to package instructions.
3While vegetables roast, whisk together tahini, lemon juice, 2 tablespoons water, and garlic powder to create a creamy dressing.
4Arrange mixed greens in bowls, top with cooked quinoa, roasted sweet potatoes and broccoli, and drained chickpeas, then drizzle generously with the tahini dressing.