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, black

  ½ tsp or 1g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp 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, canned

  2 cup or 480g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Preheat the oven to 425°F.
2. In a medium bowl, toss the sweet potato chunks with one-third of the olive oil, half of the salt, and half of the pepper. Spread them on a rimmed baking sheet and roast, stirring once, until tender, about 15 to 18 minutes.
3. In a small bowl, whisk together the remaining olive oil, tahini, water, lemon juice, minced garlic, and the remaining salt and pepper.
4. To serve, divide the cooked quinoa among bowls.
5. Top each with equal amounts of roasted sweet potato, chickpeas, and diced avocado.
6. Serve drizzled with the tahini sauce and garnished with chopped cilantro.