Autumn Quinoa Buddha Bowl

• Vegan
• Gluten free

• Produce

  • 1/2 cup Alfalfa sprouts
  • 2 cup Broccoli florets
  • 1/2 cup Cranberries, dried
  • 2 cups Dinosaur kale, raw
  • 1 Sweet potato, large
  • 3 Tablespoones pomegranate, juice

• Condiments

  • 1 tsp Hot sauce
  • 1/4 cup Tahini

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/2 tsp Paprika
  • 2 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

Found on simplyquinoa.com

Ingredients

• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• ½ teaspoon cinnamon
• ½ teaspoon paprika
• Salt & pepper to taste
• 2 cup broccoli florets, steamed
• 2 cups cooked quinoa (any variety, but I used white)
• 2 cups raw dinosaur kale
• ½ cup alfalfa sprouts
• ½ cup dried cranberries
• ¼ cup tahini
• 3 tablespoones pomegranate juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce (optional)
• Salt & pepper to taste

Directions

• Preheat the oven to 400 degrees F. Toss the sweet potatoes in a bowl with the oil. Season with cinnamon, paprika, salt and pepper.
• Arrange potatoes on a baking sheet and roast in the oven for 20 - 25 minutes, until browned. Flip half way through so they dont burn. Remove from the oven and let cool while you prepare the rest of the bowl.
• Whisk together dressing ingredients until smooth and creamy. Set aside.
• Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the sweet potatoes, steamed broccoli and raw kale. Add half of the sprouts on top of the veggies in each bowl, then sprinkle with cranberries.
• Drizzle dressing over top, toss together and enjoy!