Direction

1. Preheat your oven to 375°F (190°C).

2. Rinse and drain the chickpeas, then pat them dry with a paper towel.

3. In a mixing bowl, combine the chickpeas with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Mix well to evenly coat the chickpeas.

4. Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes, or until they are crispy and golden brown.

5. While the chickpeas are roasting, cook the quinoa according to package instructions. Once cooked, set it aside.

6. Wash and peel the sweet potato, then cut it into small cubes.

7. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the sweet potato cubes, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir occasionally and cook for 10-15 minutes, or until the sweet potato is tender.

8. Slice the avocado and set it aside.

9. In a small bowl, mix together 1 tablespoon of soy sauce and 1 teaspoon of sesame seeds.

10. To assemble the Buddha bowl, start by adding a layer of spinach or kale (optional) to the bottom of the bowl.

11. Next, add a scoop of cooked quinoa on top of the greens.

12. Then, add the roasted chickpeas and sweet potato cubes on top of the quinoa.

13. Finally, top the bowl with sliced avocado and drizzle the soy sauce and sesame seed mixture over the top.

14. Garnish with chopped green onions and enjoy your healthy and energizing Buddha bowl!