Revitalize your midday with our tantalizing Carrot Crunch Buddha Bowl, featuring our Carrot Turmeric Garden Granola. This vibrant Buddha Bowl is brimming with wholesome and flavorful ingredients like quinoa, seasoned chickpeas, kale, sweet potato, red cabbage, avocado, and of course, the star of the show – Carrot Turmeric Garden Granola. Drizzled with creamy tahini dressing and served with a zesty lemon wedge, this gluten-free and vegan sensation is packed with protein and promises a symphony of taste and nutrition in every bite. Get ready to savor a meal that's as nourishing as it is delicious!
#MealPrep You can cook all the main parts of this buddha bowl ahead of time, store them in the fridge, and enjoy a healthy meal for lunch or dinner every day of the week.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Makes 4 bowls
Ingredients
2 cups cooked quinoa
1 cup chickpeas (seasoned with cumin, chili, garlic powder, salt, and pepper)
8 kale leaves, chopped
1 cup shredded red cabbage
1 large ripe avocado, sliced into quarters
1 large sweet potato, cubed
Extra-virgin olive oil, for drizzle
Sea salt and ground pepper
Tahini dressing
2 large lemons
Directions
Preheat oven to 400 F and line a large baking sheet with parchment paper.
Drizzle sweet potato cubes with olive oil, salt and pepper, and spread onto baking sheet. Roast for 20 minutes and then remove from oven and let cool.
In a large bowl place the kale leaves and toss with a squeeze of lemon and pinch of salt. Use your hands to massage the kale leaves until they become soft and wilted.
Assemble individual bowls with the quinoa, chickpeas, kale, sweet potatoes, avocado, Garden Granola Carrot Turmeric and season with salt and pepper as desired.
Serve with a drizzle of tahini dressing and a fresh lemon wedge.
Enjoy!
