Save time by using pre-cut veggies and heat-and-eat quinoa to make this vegan Buddha bowl in minutes.
What to Do:
Pre-heat oven to 450°. Cover pre-cut sweet potatoes and broccoli with olive oil and season with salt and pepper. Bake for 15–20 minutes or until broccoli has a nice char and the sweet potatoes are soft.
Make roasted chickpeas: In a bowl, cover them with a drizzle of olive oil and taco seasoning. Bake 45 minutes, stirring occasionally, until crunchy.
Cook Sides in a Snap quinoa in the microwave as per instructions.
Build your bowl: Fill the bottom with spinach and top with baked sweet potatoes and broccoli, roasted chickpeas, quiona, sliced avocado, and sesame seeds.
Combine juice of 1 lemon with tahini and water. Drizzle on top of your Buddha bowl and serve.