Ready In:


Good For:

lunch or dinner


About this Recipe

By: Nichole Fogleman 

This Buddha Bowl is topped with roasted sweet potatoes, peppers and chickpeas. It’s a healthy dinner or lunch. 




  • Preheat oven to 425 degrees.


  • Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.


  • Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes.


  • Add peppers to baking sheet and toss with remaining 1 Tablespoon olive oil. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.


  • Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.


  • To serve, top cooked quinoa with sweet potato-chickpea mixture, and additional toppings, as desired. Enjoy.