BDHA BOWL

The Buddha Bowl

• Starches: Cube sweet potatoes and season with salt (or cinnamon if you want them to be sweet). Bake in the oven at 425 degrees for 30 minutes. While taters bake, cook quinoa in water until all water evaporates.
• Veggies and protein: While potatoes cook, sauté chickpeas and vegetables (recommended: kale, tomatoes, and chopped zucchini) together in olive or coconut oil. Season with salt, pepper, paprika, and cumin.
• Prepare: Combine sweet potatoes with veggies and chickpeas and toss together.
• Meal-prep: Once cooked to your liking, divide everything into four meal-prep containers, and you'll have a Buddha Bowl for lunch every day this week.