These Sweet Potato Buddha Bowls are topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It's a healthy (vegetarian + vegan) dinner or lunch.
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.
Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes.
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.
Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.
While vegetables are roasting, prepare the Mojo Sauce.
To serve, top cooked quinoa with sweet potato-chickpea mixture, mojo sauce and additional toppings, as desired. Enjoy.
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Notes
I prefer to eat my Buddha bowls at room temperature, after the quinoa and roasted veggies have cooled just a bit. However, these bowls are also amazing served cold or warm, making them super versatile and perfect for a grab and go lunch.