This buddha bowl is topped with sweet potatoes, chickpeas, quinoa, baby kale, red onion slices, walnuts, chia seeds, micro greens and drizzled with a zesty rosemary citrus vinaigrette.
- 4 tbsp red wine vinegar
- 1 tsp brown sugar
- 1 clove garlic, minced
- 1 lemon, juiced and zested
- 1 tbsp parsley, finely chopped
- 1 tbsp rosemary, finely chopped
- 1/2 cup olive oil
- pinch of salt and pepper
- 3 small sweet potatoes, cut into 1/2 inch cubes
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1 tsp garlic salt
- 1 cup quinoa, dry
- 1 tbsp olive oil
- 1 3/4 cups water or vegetable broth
- 1/2 tsp salt
- 3 cups fresh baby kale or spinach
- 1/2 red onion, thinly sliced
- 1 cup walnuts, chopped
- 1 15 oz can chickpeas, rinsed and drained
- 1/2 cup micro greens
- 2 tbsp chia seeds
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In a small bowl, combine red wine vinegar, brown sugar, garlic, lemon juice and zest, parsley, rosemary, and a pinch of salt and pepper. Gradually whisk in olive oil until all the ingredients are well combined.
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Preheat oven to 425 degrees F. Place sweet potatoes on a baking sheet. Drizzle olive oil and sprinkle with cumin and garlic salt. Toss together until coated well. Bake for 30 minutes until golden brown, flip them half way through baking time to ensure perfect roasting.
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While the sweet potatoes are roasting, start on the quinoa.
Rinse quinoa in a fine-mesh strainer under cool water. Heat olive oil in a small saucepan over medium-high heat. Add the drained quinoa and cook for 2 minutes until it smells nutty and toasted, stirring constantly. Stir in water and salt and bring to a boil. Once water is boiling, reduce heat to low and cover with lid. Let cook for 20 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Fluff with fork.
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To assemble the buddha bowls, divide all of the ingredients (baby kale, red onion, walnuts, chickpeas, micro greens, sweet potatoes, and quinoa) in four separate bowls. Drizzle with rosemary citrus vinaigrette. Sprinkle with chia seeds.
If buddha bowls will be stored for the next day, hold the vinaigrette and only use when ready to eat.
Store vinaigrette in a jar or container with a tight lid in the refrigerator for up to 5 days. Separation is normal. Shake and then use right away.