with Mojo Sauce
Sweet Potato Buddha Bowls
"5 stars!!!! This was delicious! My 3 year old ate his whole bowl… even my carnivore husband said “oh man, this has great flavors." - Chevas
1
Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.
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2
toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast at 425 for 15 minutes.
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3
Add peppers to baking sheet and toss with remaining 1 Tablespoon olive oil. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.
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4
Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.
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