Vegan Buddha Bowl

Ingredients
For the base

• 2 cups cooked quinoa
• 1 head kale stems removed
• 1 avocado sliced
• 1 large red onion sliced
• ½ cup red cabbage sliced
• 3 tbsp Kevala Organic Sesame Tahini

For the chickpeas

• 1 can chickpeas drained & rinsed
• 1 tbsp Kevala Extra Virgin Organic Olive Oil
• ½ tsp cumin
• 1 tsp paprika
• ¾ tsp garlic powder
• ½ tsp Kevala Fleur de Sel

For the sweet potatoes

• 2 medium sweet potatoes
• 2 tbsp Kevala Extra Virgin Organic Olive Oil
• 2 tbsp Kevala Nutritional Yeast
• ½ tsp Kevala Fleur de Sel
• 1 tsp paprika

Instructions

1. Preheat the oven to 425°F.
2. Wash and peel your sweet potatoes and cut into large chunks, add to a bowl and drizzle with olive oil and seasonings, add to a baking sheet lined with parchment paper, add the red onion slices too. Roast for about 25-30 minutes or until the edges of the potatoes are golden brown.
3. Heat a skillet over medium heat, at the same time, add the drained chickpeas to a mixing bowl and toss with the seasonings. Once the skillet is hot, add 1 tbsp oil and the chickpeas and sauté, stirring frequently for about 10 minutes.
4. Transfer the chickpeas to a bowl and set aside, in the same pan add the chopped kale and sauté for 2 minutes.
5. To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with tahini.
6. Enjoy!