Ok…so I can’t take complete credit for the execution of this Buddha Bowl as my roommate had all the items chopped, cooked and ready to roll when I got home from the gym (talk about an angel.) But nonetheless, the meal was simple, easy, delicious and (al)most importantly…healthy.
What you’ll need: Quinoa (we used a Rosemary & Olive Oil flavor), Cherry Tomatoes, Avocado, Can of Chickpeas, Spinach based lettuce mix, Sweet Potato, sauce of your choice (balsamic & olive oil, green goddess dressing, or something of the like)
- Cut sweet potatoes in bite size chunks. Roast in olive oil, salt, and pepper for 30 minutes at 400 then broil for 5.
- While the sweet potatoes are roasting, prepare quinoa according to package instructions.
- Drain & rinse chickpeas.
- Slice cherry tomatoes in half.
- Dice avocado.
- Assemble all toppings on spinach based spring mix & add sauce of choice.
Sarah stole a couple take out containers of Viva Chicken’s infamous sauces and these turned out to be FANTASTIC on top of the Buddha Bowls. Highly recommended if there is one in the area and you manage to sneak out with a couple to go cups. If not, I would imagine a creamier green goddess dressing would be delicious.