I had only red quinoa (what an interesting color with the turmeric). I used smoked paprika for the beans. I wanted something I could freeze so I roasted cauliflower with olive oil, garlic powder and crushed red pepper instead of the kale. What a big yum-o. And I used sweet potatoes instead of regular. Great flavor combo.
- 7 small yellow potatoes
- 15 oz . can chickpeas
- 2 tsp turmeric
- 1 tsp paprika
- 1 Tbsp coconut oil
- 1/4 cup quinoa
- 2 kale leaves
- 1/2 Tbsp olive oil
- 1 avocado
Preheat oven to 350 degrees.
Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
Roast for 5 minutes while you drain and rinse the chickpeas.
Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
Slice the avocado and split into the 4 bowls.
Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!
I made this I used sweet potato instead but omg I never thought how tasty and filling this would be ! It’s my first time having a buddha bowl n trying quinoa as well. So yummy !