My Veggie Buddha Bowls with Cilantro Avocado Dressing are jam-packed with heaps of protein from the tempeh, chickpeas, edamame, and quinoa. This is great energy food! The Cilantro Avocado Dressing is out of this world & I bet you will want to put it on everything!
Cook the quinoa to package directions. Set aside.
Preheat oven to 375 degrees Fahrenheit. Cover a sheet pan with tin foil. Clean the sweet potatoes. Trim off ends and discard. Chop the potatoes into 1/2 inch pieces. Toss with oil, turmeric, garlic salt and black pepper. Bake for 25 minutes. (Cook the sweet potatoes while the quinoa is cooking)
While the sweet potatoes & quinoa are cooking, sauté the chickpeas over medium heat with the olive oil, turmeric, and salt for 5 minutes. Remove from the pan and cook the tempeh with oil, turmeric, and salt for 5 minutes. Stir so all sides get cooked. Steam or microwave the kale and edamame separate from one another.
For the dressing: Pulse all dressing ingredients until you have a smooth consistency. Add water to thin out if needed. Makes 1 3/4 cups of dressing.
Arrange the bowls: Add the quinoa first and top with the other ingredients in sections. Drizzle dressing over the top.
Ingredients
Directions
Cook the quinoa to package directions. Set aside.
Preheat oven to 375 degrees Fahrenheit. Cover a sheet pan with tin foil. Clean the sweet potatoes. Trim off ends and discard. Chop the potatoes into 1/2 inch pieces. Toss with oil, turmeric, garlic salt and black pepper. Bake for 25 minutes. (Cook the sweet potatoes while the quinoa is cooking)
While the sweet potatoes & quinoa are cooking, sauté the chickpeas over medium heat with the olive oil, turmeric, and salt for 5 minutes. Remove from the pan and cook the tempeh with oil, turmeric, and salt for 5 minutes. Stir so all sides get cooked. Steam or microwave the kale and edamame separate from one another.
For the dressing: Pulse all dressing ingredients until you have a smooth consistency. Add water to thin out if needed. Makes 1 3/4 cups of dressing.
Arrange the bowls: Add the quinoa first and top with the other ingredients in sections. Drizzle dressing over the top.
