Heart Healthy Buddha Bowl

The great thing about Buddha bowls is you can customize each bowl to your tastes. Experiment by adding different veggies for your own tailored flavors and nutritional needs.

Prep Time: 15 minutes.

Cook Time: 20 minutes.

Servings: 16.

Ingredients

• 1-1/2 cups quinoa (can substitute brown rice or other grain).
• About 3 cups water.
• 2 large sweet potatoes, peeled and diced.
• 1 red onion, peeled and diced.
• 1 Tbsp olive oil.
• Salt and black pepper.
• 2 cloves garlic, finely minced.
• 1 Tbsp finely minced fresh ginger or ginger paste.
• 1 seedless/English cucumber, peeled and diced.
• 3 cups baby spinach.
• 1 15 oz can chickpeas, washed and drained.
• Diced avocado.
• Chopped, fresh cilantro.

Peanut Sauce

• 1/3 cup fresh lime juice.
• 1/4 cup creamy peanut butter (or tahini).
• 1 Tbsp soy sauce.
• 1 Tbsp sesame oil or toasted sesame oil.
• 1 tsp honey.
• 1 tsp chili-garlic sauce (optional).
• 1 clove garlic, finely minced.

Directions

1. Cook the quinoa according to package directions (or check tips below). You can substitute chicken broth for water if desired.
2.  While the quinoa cooks, preheat the oven to 425°. Toss the sweet potatoes and onion on a large sheet pan with a tablespoon of oil and a sprinkle of salt and pepper. Roast in the oven until tender, 20 minutes or so, flipping once or twice.
3.  Heat a nonstick skillet over medium heat with 1 tablespoon oil. Add the garlic and ginger, sauté and set aside.
4.  For the dressing, whisk or blend all the ingredients together until smooth (this can be done several days in advance and kept in the refrigerator).
5.  Add a scoop of cooked quinoa to serving bowls. Add roasted sweet potatoes, onions, chickpeas, a handful of spinach, diced avocado, chopped cucumbers, garlic, ginger and a sprinkle of cilantro. Drizzle a little dressing over the top and dig in!
6.  Enjoy!