Vegan Buddha Bowl

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Tahini

  Dips and Spreads - Wegmans

  2 tblsp or 30g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Quinoa

  Uncooked

  2 cup or 340g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Preheat oven to 425F.
2. Toss potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
4. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).

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