Eating the rainbow in this Friday night Buddha Bowl 🌿!
Arugula + Spinach lightly tossed in lemon vinaigrette topped with avocado, hemp seeds & Roasted Sweet Potatoes, Broccoli, Red Onion and Chickpeas, drizzled with Tahini Sauce.
Preheat oven 400 F
Rinse, drain and dry chickpeas then toss with avocado oil, salt, pepper, and nutritional yeast (it has a cheesy flavor) and roast for around 40 minutes
Onions chopped in half moons & drizzled with oil, salt + pepper, roasted for 35- 40 minutes
Roasted sweet Potatoes in Avocado oil, salt + pepper for 30 minutes
Broccoli tossed with oil, fresh squeezed lemon juice, salt + pepper roast for around 15 minutes
1/4 cup tahini
1/4 cup warm filtered water
1/4 tsp garlic powder
1/4 tsp cumin
Juice from 1/2 lemon