Soulful Plant-Based Buddha Bowl

Ingredients:

• For the Base:
  • 1 cup cooked quinoa (or brown rice)
  • 1 cup mixed greens (spinach, kale, or arugula)
• For the Roasted Vegetables:
  • 1 sweet potato, peeled and diced
  • 1 cup broccoli florets
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
• For the Protein:
  • 1/2 cup chickpeas, roasted or from a can (rinsed and drained)
  • 1 tablespoon tahini
• For the Toppings:
  • 1/4 avocado, sliced
  • 1 tablespoon sunflower seeds or pumpkin seeds
  • Fresh herbs (parsley, cilantro, or basil)
  • Lemon wedges

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Instructions:

1. Roast the Vegetables:
   Preheat the oven to 400°F (200°C). Toss the diced sweet potato and broccoli florets with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly crispy.
2. Prepare the Base:
   Cook the quinoa or brown rice according to package instructions. Once cooked, fluff it with a fork and set aside.
3. Chickpeas:
   If using canned chickpeas, rinse and drain them. Toss the chickpeas in a little olive oil, salt, and pepper. For extra flavor, you can roast them at 400°F (200°C) for 10-15 minutes until crispy.
4. Assemble the Bowl:
   In a large bowl, start with a layer of quinoa or rice as the base. Add the mixed greens on top, followed by roasted sweet potatoes, broccoli, and chickpeas.
5. Top It Off:
   Add slices of avocado, a sprinkle of seeds, and fresh herbs. Drizzle with tahini and serve with a lemon wedge for an added burst of freshness.
6. Serve & Enjoy:
   Mix everything together before eating for a nutrient-packed, soulful meal.

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This plant-based Buddha Bowl is a colorful and balanced dish that provides protein, fiber, healthy fats, and vitamins. Perfect for nourishing both the body and soul.