Roasted Vegetable Buddha Bowl

Ingredients

• 1 large Sweet Potato
• 15 oz can Chickpeas
• 2 cups Broccoli Florets
• 1 cup cooked Quinoa
• 2 tablespoons Olive Oil
• 2 tablespoons Tahini
• 1 tablespoon Lemon Juice
• 2 cups shredded Kale(optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Dice sweet potatoes into 1/2 inch cubes and drain chickpeas.

3. 3

   Toss sweet potatoes, chickpeas, and broccoli with olive oil, salt, and pepper on a large baking sheet.

4. 4

   Roast for 25-30 minutes until sweet potatoes are tender and chickpeas are slightly crispy.

5. 5

   While vegetables roast, whisk tahini, lemon juice, and a splash of warm water in a small bowl to create a smooth dressing.

6. 6

   Divide cooked quinoa and shredded kale into two bowls.

7. 7

   Top with the roasted vegetables and drizzle generously with the tahini dressing.