Buddha Bowls

Preparation time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Yield: 2 Servings

Ingredients:

• 6 brussels sprouts
• 1 small sweet potato
• 1/2 cup quinoa
• 1 cup vegetable broth
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• pinch black pepper
• Pepitas or pumpkin seeds, for topping

Chickpeas

• 1 15 oz. can chickpeas
• 1 Tbsp. olive oil 
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. turmeric
• 1/4 tsp. nutmeg

Maple Tahini

• 2 Tbsp. tahini
• 1 Tbsp. lemon juice
• 1/2 Tbsp. water
• 1 Tbsp. maple syrup
• pinch of salt

Directions:

1. Preheat oven to 400F. Peel and cube sweet potatoes, and trim brussels sprouts by cutting off the brown end. Place brussels sprouts and sweet potato cubes on a parchment lined baking sheet, leaving room to add chickpeas later. Toss the brussels sprouts in the balsamic vinegar. Drizzle olive oil over all the veggies and sprinkle them with salt and pepper. Bake sweet potatoes and brussels sprouts for 35-40 minutes.
2. Rinse and drain chickpeas. Toss with olive oil and coat in spices (salt, pepper, turmeric, and nutmeg). Put them on the baking sheet with the rest of the vegetables 20 minutes into baking.
3. While veggies are roasting, prepare quinoa. Rinse and drain quinoa. Bring quinoa and vegetable broth to a boil in a pot. Sprinkle with salt and pepper. Lower heat, cover pot, and simmer until quinoa is fully cooked and liquid is absorbed, about 15 minutes.
4. Prepare maple tahini sauce by whisking together all the ingredients in a small bowl and set aside.
5. Assemble your bowls! Place roasted veggies over a bed of quinoa in a bowl. Drizzle with maple tahini and top with pumpkin seeds if desired. Enjoy!

*Recipe from zenandzaatar.com