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Quinoa Buddha Bowl

American · lunch

vegetarianvegangluten-freedairy-freeshellfish-free

Ingredients

  • quinoa
  • chickpeas
  • sweet potato
  • kale
  • avocado
  • tahini
  • lemon
  • olive oil

Directions

  1. 1Cook quinoa according to package directions and let cool slightly.
  2. 2Roast cubed sweet potato with olive oil at 400°F for 25 minutes until tender.
  3. 3Drain and rinse chickpeas. Massage kale with a drizzle of olive oil until slightly wilted.
  4. 4Whisk together tahini, lemon juice, and a splash of water to make a dressing.
  5. 5Assemble bowls with quinoa, roasted sweet potato, chickpeas, kale, and sliced avocado. Drizzle with tahini dressing.

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