Quinoa Buddha Bowl

Ingredients

• 1 cup Quinoa
• 2 cups Water or Vegetable Broth
• 1 cup Broccoli florets
• 1 medium Sweet Potato
• 1 can Chickpeas
• 1 medium Avocado
• 2 cups Baby Spinach
• 1/4 cup Red Onion
• 2 tablespoons Sunflower Seeds
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 tablespoon Tamari (gluten-free soy sauce)
• 1 teaspoon Maple Syrup
• 1 clove Garlic
• to taste Salt and Pepper

Instructions

1. 1

   Rinse quinoa in a fine-mesh sieve under cold water.

2. 2

   Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.

3. 3

   While quinoa is cooking, preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.

4. 4

   Steam or lightly sauté broccoli florets until tender-crisp.

5. 5

   In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, tamari, maple syrup, and minced garlic to create the dressing.

6. 6

   Assemble the bowls: Divide quinoa, roasted sweet potato, steamed broccoli, chickpeas, spinach, and red onion among four bowls.

7. 7

   Top with sliced avocado and sunflower seeds.

8. 8

   Drizzle with the prepared dressing.

9. 9

   Season with salt and pepper to taste and serve immediately.