Buddha Bowl

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 ½ cups quinoa (, brown rice, couscous, or cauliflower rice)

5 cups baby spinach leaves (, or arugula)

2 sweet potatoes (, peeled and chopped)

olive oil

salt and pepper

1 avocado (, peeled, seeded and sliced)

1 Roma tomatoes (, chopped)

12 Falafel balls* (or 2 grilled chicken breasts, salmon, or other protein)

½ cup crumbled feta cheese

1/2 cup chopped walnuts, pecans, almonds, pine nuts or pistachios etc

1 cup plain Greek yogurt

1/3 cup olive oil

2 teaspoons white vinegar

1 clove garlic

1 small fresh jalapeño pepper (, ribs and seeds removed)

3 tablespoons fresh chopped parsley

½ teaspoon dried dill weed

1/2 teaspoon onion powder

salt (, to taste)

Directions

Preheat oven to 425 degrees F. Add sweet potatoes to a sheet pan and drizzle with a little olive oil, salt and pepper. Roast for 20-25 minutes, until tender, tossing once while cooking.

Cook quinoa according to package instructions.

Layer bowls with cooked quinoa, arugula, sweet potato, tomato, avocado, falafel or chicken, feta and nuts. Top with dressing.

Nutrition

• Calories: 667 kcal
• Total Fat: 34 g
• Saturated Fat: 7 g
• Unsaturated Fat: 25 g
• Trans Fat: 1 g
• Cholesterol: 19 mg
• Sodium: 329 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 12 g
• Total Sugars: 8 g
• Protein: 21 g