Quinoa Power Bowls

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 2 cups Broccoli florets
  • 1 (15 oz can Chickpeas
  • 5 cloves Garlic
  • 1 Sweet potato, large

• Canned Goods

  • 2 cups Water or vegetable broth

• Condiments

  • 1 Hot sauce

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Kosher salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on greensnchocolate.com

Description

Ingredients

• 1 cup quinoa, dry
• 2 cups water or vegetable broth
• 3 cloves garlic, minced
• 1 large sweet potato, diced
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1 (15 oz) can chickpeas
• 1/2 teaspoon paprika
• 1 avocado, sliced
• hot sauce, optional

Directions

• Preheat oven to 425 degrees F.
• Toss sweet potatoes in one tablespoon of olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chli powder, and 1/4 teaspoon salt.
• Place on greased baking sheet and bake in oven for 15 minutes.
• Toss broccoli with remaining olive oil, cumin, chili powder, and salt, and add to baking sheet. If needed, use separate baking sheet.
• Bake sweet potatoes and broccoli an additional 15-20 minutes, until broccoli is cooked through and sweet potatoes are golden brown.
• While sweet potatoes and broccoli are cooking, make the quinoa.
• In small pot, combine quinoa and water/broth.
• Bring to a boil, reduce heat, cover, and let simmer for 15-20 minutes, or until all quinoa is sprouted.
• Combine chickpeas with paprika and a dash of kosher salt.
• Fill bowls with scoop of quinoa, chickpeas, sweet potatoes, broccoli, and avocado.
• Drizzle with hot sauce or your favorite sauce.
• Enjoy!