Nourishing Vegan Buddha Bowl

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Приготовление

Шаг за шагом

1. 1

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

   Около 5 мин

2. 2

   In a medium bowl, toss the sweet potato with half of the olive oil, half of the paprika, half of the cumin, half of the salt, and half of the black pepper.

   Около 2 мин

3. 3

   Spread the seasoned sweet potato in a single layer on one half of the prepared baking sheet.

   Около 1 мин

4. 4

   In the same bowl, toss the chickpeas with the remaining olive oil, paprika, cumin, salt, and black pepper.

   Около 2 мин

5. 5

   Spread the seasoned chickpeas in a single layer on the other half of the baking sheet.

   Около 1 мин

6. 6

   Roast for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy, flipping halfway through.

   Около 30 мин

   Совет повара: Keep an eye on them to prevent burning, as oven temperatures can vary.

7. 7

   While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, and maple syrup until smooth and creamy.

   Около 5 мин

   Совет повара: Add more water, one teaspoon at a time, if you prefer a thinner dressing consistency.

8. 8

   Assemble the Buddha bowls by dividing the mixed greens and cooked quinoa evenly between two bowls.

   Около 2 мин

9. 9

   Top each bowl with the roasted sweet potato and crispy chickpeas.

   Около 1 мин

10. 10

    Drizzle generously with the tahini dressing and serve immediately.

    Около 1 мин