Moroccan Sheet Pan Buddha Bowl

Name: Moroccan Sheet Pan Buddha Bowl
Ingredients: 1 large sweet potato, cubed; 1/2 large red onion, wedge sliced; 2 zucchini diced; 1 can kernel corn, drained; 1 can chickpeas, drained & rinsed; Olive Oil; Salt; Pepper; MOROCCAN SEASONING: 1 tsp of each - cumin, chili powder, garlic powder, turmeric and 1/4 tsp of salt & pepper); Avocado halves, sliced & fanned; 4 cups cooked brown rice (sub for quinoa, white rice, or lettuce); TAHINI SAUCE: 1/4 cup tahini, 1 tbsp maple syrup, tbsp lemon juice, 2-4 tbsp hot water to thin

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Buddha bowls are all the rage right now, and not just because they’re so instagram-worthy. They offer a completely balanced meal, customized to your...

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Ingredients

1 large sweet potato, cubed
1/2 large red onion, wedge sliced
2 zucchini diced
1 can kernel corn, drained
1 can chickpeas, drained & rinsed
Olive Oil
Salt
Pepper
MOROCCAN SEASONING: 1 tsp of each - cumin, chili powder, garlic powder, turmeric and 1/4 tsp of salt & pepper)
Avocado halves, sliced & fanned
4 cups cooked brown rice (sub for quinoa, white rice, or lettuce)
TAHINI SAUCE: 1/4 cup tahini, 1 tbsp maple syrup, tbsp lemon juice, 2-4 tbsp hot water to thin