Recipe

The Ultimate Vegan Buddha Bowl⠀⠀

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the ultimate vegan buddha bowl⠀⠀
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by @eatwithclarity .⠀⠀
recipe:⠀⠀
4 servings⠀⠀
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ingredients:⠀⠀
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buddha bowl base:⠀⠀
2 cups cooked quinoa or rice (about 3/4 cup uncooked)⠀⠀
1 batch dairy free pesto⠀⠀
1 avocado⠀⠀
chickpeas:⠀⠀
1 can chickpeas⠀⠀
1 tbsp avocado or olive oil⠀⠀
½ tsp salt⠀⠀
½ tsp paprika⠀⠀
1 tsp chili powder⠀⠀
¼ tsp turmeric⠀⠀
sweet potato/peppers:⠀⠀
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4 cups chopped & peeled sweet potatoes⠀⠀
2 red bell peppers⠀⠀
2 tbsp olive oil⠀⠀
1 tbsp nutritional yeast⠀⠀
1/2 tsp sea salt⠀⠀
1/2 tsp paprika⠀⠀
1/2 tsp chili powder⠀⠀
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instructions:⠀⠀
preheat the oven to 425 degrees fahrenheit. ⠀⠀
cook the quinoa according to these instructions.⠀⠀
peel the sweet potatoes and chop into 1 inch cubes. ⠀⠀
cut the peppers into strips and add to a large bowl with the sweet potatoes. ⠀⠀
toss with olive oil and seasonings until well coated. ⠀⠀
add to a baking tray lined with parchment paper, leaving some room for the chickpeas. ⠀⠀
drain and rinse the chickpeas and add to a bowl. ⠀⠀
toss with oil and spices until well coated. ⠀⠀
add to the baking tray and bake everything for 30-35 minutes or until the potatoes are completely cooked through. ⠀⠀
while they are roasting, make the dairy free pesto. ⠀⠀
when everything is done, assemble the bowls with a bed of quinoa and layer on the sweet potatoes, peppers, chickpeas, pesto and avocado. ⠀⠀
top with black pepper, cilantro or red pepper flakes if desired⠀⠀⠀
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