The Ultimate Vegan Buddha Bowl❤️❤️❤️❤️⬇️

the ultimate vegan buddha bowl display image  acf94f17
the ultimate vegan buddha bowl display image acf94f17

The Ultimate Vegan Buddha Bowl❤️❤️❤️❤️⬇️
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By @eatwithclarity .
Recipe:
4 servings
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Ingredients:

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:

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

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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