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Sweet Potato Buddha Bowl: The Plant-Based Bowl That Never Gets Boring
This sweet potato buddha bowl is cozy, colorful, and packed with nourishing ingredients. Perfect for healthy eating in the New Year!
Rezept
Zubereitungszeit ca. 45 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 35 Minuten
Zutaten:
- 1 cup quinoa
- 2 cups water
- 1 pound sweet potatoes (peeled and cut into 1-inch cubes (about 4 cups))
- 4 Tablespoons olive oil (divided)
- 1 Tablespoon nutritional yeast
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 red bell peppers (sliced)
- 1 15 oz. can chickpeas (drained and rinsed)
- Zest of 1 lime
- Mojo Sauce (for serving)
- Cilantro
- Lime wedges
- Avocado
- Jalapeno
- Sour cream
- Sesame seeds
Arbeitsschritte:
- Preheat oven to 425 degrees.
- Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.
- Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes.
- Add peppers to baking sheet and toss with remaining 1 Tablespoon olive oil. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.
- Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.
- While vegetables are roasting, prepare the Mojo Sauce.
- To serve, top cooked quinoa with sweet potato-chickpea mixture, mojo sauce and additional toppings, as desired. Enjoy.
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