This buddha bowl takes first place! I love the addition of the crunchy chickpeas, roasted kale, and avocado green goddess dressing!
My Favorite Buddha Bowl
- Difficulty Level Easy
- 1 cup quinoa (cooked in 1 1/2 cups of veg stock + pinch of salt)
- 1 large sweet potato, chopped
- 3 large carrots, chopped
- 1 large crown of broccoli, chopped
- 1 yellow squash, chopped
- 1 bunch of kale, deveined & roughly chopped
- 1 cup cooked chickpeas
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 ripe avocado
- 1 large garlic clove
- 1/3 cup of water
- 1/2 cup basil, chopped
- 1/2 cup parsley, chopped
- 1/2 cup green onion tops, sliced
- 2 tbsp fresh dill
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- Preheat the oven to 425 degrees.
- For the chickpeas: In a bowl, drizzle with chickpeas lightly with oil. Add the cumin, chili powder, oregano, turmeric, smoked paprika, salt, and garlic powder. Toss until the chickpeas are evenly coated. Place on a parchment lined baking sheet and roast for 25 minutes, or until crunchy.
- While the chickpeas are roasting, start the veggies. Toss the chopped sweet potato and carrots in 1 tbsp olive oil, & sprinkle with salt and pepper. Place on a parchment line baking sheet and roast for 15 minutes.
- In the same bowl that you tossed the sweet potatoes and carrots in, toss the chopped broccoli and squash, drizzle lightly with more olive oil and season with salt and pepper. Add these to the same baking sheet the sweet potatoes and carrots are on. Place back in oven and continue to roast all the veggies for another 15 minutes.
- Next, toss the kale lightly with oil and place on the top of the roasting veggies, allow to roast for 5 more minutes. Remove from oven.
- For the dressing: with an immersion blender puree the avocado, garlic clove, water, basil, parsley, green onion tops, dill, 2 tbsp olive oil, and red wine vinegar. Season with salt and pepper to taste.
- To serve: Place quinoa at the bottom, top with roasted veggies, sprinkle the chickpeas over the top, then dress with the avocado green goddess dressing! Enjoy!
An Iowa farm girl living in Nashville, with a never ending appetite and a love for all things creative! Cooking is my therapy - seriously. I freaking love it!Read more about this chef..