Rainbow Buddha Bowl

Ingredients

• 1 can (15 oz) chickpeas, canned or cooked, drained and patted dry
• 1 medium sweet potato
• 2 cups baby spinach or arugula
• 2 medium rainbow bell peppers (red, yellow, orange)
• 1 cup cooked quinoa or brown rice
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 3 tablespoons olive oil

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light tells you it has finished preheating, about 10 minutes.

2. 2

   Peel the sweet potato with a vegetable peeler, working from top to bottom until no orange skin remains.

3. 3

   Place the peeled sweet potato on a cutting board and slice lengthwise in half, then cut each half lengthwise again to make four long strips.

4. 4

   Cut the four strips crosswise into 1/2-inch-thick pieces that look like small fries.

5. 5

   Place the drained chickpeas on a clean kitchen towel and rub gently for 10 seconds to remove excess moisture.

6. 6

   Cut each bell pepper in half lengthwise from stem to bottom, remove the seeds and white ribs with your fingers, then lay flat and slice crosswise into 1/2-inch-wide strips.

7. 7

   Spread the sweet potato pieces and chickpeas in a single layer on a 12-inch sheet pan, leaving no overlaps.

8. 8

   Drizzle with 1.5 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper, then toss with your hands until everything is coated evenly.

9. 9

   Slide the pan into the oven and roast for 20 minutes until the sweet potatoes are fork-tender and the chickpeas are golden brown and beginning to crisp on the edges.

10. 10

    Remove the pan from the oven and scatter the bell pepper strips on top, tossing once to coat with the oil from the pan.

11. 11

    Return the pan to the oven for 5 more minutes until the peppers are soft and beginning to char at the edges.

12. 12

    Pour the tahini, lemon juice, 1.5 tablespoons of olive oil, and 3 tablespoons of warm water into a small bowl.

13. 13

    Whisk with a fork until the dressing looks like creamy peanut butter with no lumps visible, about 1 minute.

14. 14

    Divide the spinach or arugula between two serving bowls, placing it in a small mound in the center of each.

15. 15

    Divide the cooked quinoa or brown rice between the two bowls, placing it in a small mound next to the greens.

16. 16

    Divide the roasted vegetables and chickpeas between the two bowls, arranging them in separate sections around the bowl for color.

17. 17

    Drizzle 3 tablespoons of tahini dressing over each bowl in a thin zigzag pattern across the top.

Tools you’ll need

• oven
• 12-inch sheet pan
• vegetable peeler
• cutting board
• chef's knife
• kitchen towel
• small bowl
• fork
• two serving bowls

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