Sweet Potato Buddha Bowl
A vibrant and satisfying meal filled with roasted sweet potatoes, bell peppers, and chickpeas, topped with tangy green mojo sauce.
Equipment
- Oven
- Baking Sheet
- Pot
- Food Processor
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 pound sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
- 4 Tbsp olive oil divided
- 1 Tbsp nutritional yeast
- 1 tsp cumin
- 1/2 tsp chipotle chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 red bell peppers sliced
- 1 15 oz. can chickpeas drained and rinsed
- Zest of 1 lime
- Optional toppings cilantro, lime wedges, avocado, jalapeno, sour cream, sesame seeds
Instructions
- Preheat oven to 425°F (220°C). Rinse quinoa under cold water, then combine with 2 cups of water and a pinch of salt in a pot. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Let sit covered for 5-10 minutes.
- Toss sweet potatoes with 3 tablespoons of olive oil, nutritional yeast, cumin, chipotle chili powder, salt, and pepper. Spread on a baking sheet in a single layer and roast for 15 minutes.
- Add sliced bell peppers to the baking sheet, drizzle with remaining olive oil, toss gently, and roast for another 15-20 minutes until sweet potatoes are tender.
- Remove from oven and toss with chickpeas and lime zest. Prepare mojo sauce.
- Assemble bowls with a base of quinoa, layer with the sweet potato and chickpea mixture, drizzle with mojo sauce, and add optional toppings.
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Notes
Store roasted vegetables and quinoa separately in airtight containers for up to 4 days. Assemble bowls when ready to eat.