These bowls pair beautifully with crusty whole-grain bread or a simple side salad drizzled with olive oil and lemon juice.
Spicy Buddha Bowl
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Enjoy your spicy hot honey Buddha bowls
Ingredients
1 cup quinoa
2 cups vegetable broth (or water)
1 can (15 oz) chickpeas, drained and rinsed
2 cups sweet potatoes, diced
1 tablespoon olive oil
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1 teaspoon paprika
1 teaspoon garlic powder
Salt and black pepper, to taste
2 cups kale, chopped
½ cup cherry tomatoes, halved
½ avocado, sliced
¼ cup hot honey
Sesame seeds, for garnish
Fresh cilantro, for garnish (optional)
Directions
Rinse the quinoa under cold water. In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes and chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread them out evenly and roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned.
In a skillet over medium heat, add the chopped kale with a splash of water or olive oil. Sauté for about 5 minutes, just until wilted. Season with salt and pepper to taste.
In each bowl, start with a base of quinoa. Top with the roasted sweet potatoes and chickpeas, sautéed kale, cherry tomatoes, and avocado slices.
Generously drizzle hot honey over each bowl. Sprinkle with sesame seeds and fresh cilantro, if desired.
Enjoy your spicy hot honey vegan Buddha bowls warm!
Recipe Note
Feel free to customize the recipe by adding your favorite roasted vegetables, swapping out quinoa for brown rice or farro, or adjusting the level of spiciness in the hot honey!