Quinoa Buddha Bowl | Recipes | Roland Foods

Name: Quinoa Buddha Bowl | Recipes | Roland Foods
Ingredients: 2 cups Roland® Organic White Quinoa , cooked; 1 cup spinach; 1 cup roasted chickpeas; 1 avocado, sliced; 1 cup cherry tomatoes, sliced; 1 cup roasted sweet potatoes; 3 tbsp. Roland® Red Wine Vinegar; 2 tbsp. Roland® Extra Virgin Olive Oil; 2 tsp. Roland® Za'atar; 2 tsp. date syrup; Roland® Fine Crystal Sea Salt to taste; 1 tbsp. water; Drain your chickpeas, pat dry, and toss in olive oil, salt and pepper until coated; Chop your sweet potato into bite-sized pieces. Toss in olive oil and salt until coated; Place your chickpeas and sweet potatoes on sheet pans lined with parchment paper; Roast the chickpeas and sweet potatoes in the oven on 425° for 20-30 minutes. Remove from oven and let cool; Cook the white quinoa according to package directions; Meanwhile, combine vinegar, oil, Za'atar, water, and date syrup in a bowl. Season with salt and mix. Set aside; Utilizing a shallow bowl, lay your bed of spinach; Next, add a scoop of the cooked quinoa; Next to the quinoa, layer your roasted chickpeas; Add your section of sliced avocado; Arrange the roasted sweet potatoes next to the avocado; Finish by adding your sliced cherry tomatoes; Dressing can be served on the side or drizzled on top

rolandfoods.com

A healthy bowl perfect for lunch, this recipe features white quinoa along with fresh and roasted vegetables to create layers of flavor.

View Original

Share this recipe:

Ingredients

2 cups Roland® Organic White Quinoa , cooked
1 cup spinach
1 cup roasted chickpeas
1 avocado, sliced
1 cup cherry tomatoes, sliced
1 cup roasted sweet potatoes
3 tbsp. Roland® Red Wine Vinegar
2 tbsp. Roland® Extra Virgin Olive Oil
2 tsp. Roland® Za'atar
2 tsp. date syrup
Roland® Fine Crystal Sea Salt to taste
1 tbsp. water
Drain your chickpeas, pat dry, and toss in olive oil, salt and pepper until coated
Chop your sweet potato into bite-sized pieces. Toss in olive oil and salt until coated
Place your chickpeas and sweet potatoes on sheet pans lined with parchment paper
Roast the chickpeas and sweet potatoes in the oven on 425° for 20-30 minutes. Remove from oven and let cool
Cook the white quinoa according to package directions
Meanwhile, combine vinegar, oil, Za'atar, water, and date syrup in a bowl. Season with salt and mix. Set aside
Utilizing a shallow bowl, lay your bed of spinach
Next, add a scoop of the cooked quinoa
Next to the quinoa, layer your roasted chickpeas
Add your section of sliced avocado
Arrange the roasted sweet potatoes next to the avocado
Finish by adding your sliced cherry tomatoes
Dressing can be served on the side or drizzled on top