A colorful, flavorful, and nutritious sweet potato buddha bowl that will satisfy you and keep you full for a long time.Great for lunches , dinners, or a picnic
I large potato cut into small cubes.
1 cup of steamed or roasted broccoli florets
½ cup cooked and roasted chickpea
1 medium onion chopped diagonally
1 cup cooked Quinoa
1 Tablespoon Avocado oil
For the dressing
¼ cup raw cashews
2 tablespoon lemon juice
1 tablespoon maple syrup
¼ cup water
Pinch of salt.
1.Pre-heat oven to 400 degrees Fahrenheit and place the cubed potatoes in a baking sheet lined with parchment paper. Drizzle a little avocado oil, add salt. Roast until cooked (should take about 20-30 minutes)
2.Place cashews, lemon juice, maple syrup, salt, and water to a blender and blend until smooth.
3..Add the baked sweet potato, cooked Quinoa, broccoli, chickpea, and red onions in a large bowl. Drizzle the sauce on the salad, toss and serve.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Cuisine: American