Roasted Chickpea Buddha Bowl with Avocado Dressing

Roasted Chickpea Buddha Bowl with Avocado Dressing

Total Time: 00h 55m
Hands-on Time: 00h 45m
Makes: 4 servings

Freshen up your chickpea Buddha bowl recipe with avocado dressing drizzled over butternut squash, kale, quinoa, garlic and spices.

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Ingredients

Directions

To Make the Buddha Bowls:
  1. Preheat oven to 375 degrees.
  2. On a baking sheet, spread chickpeas and 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with cayenne, cumin, salt and pepper. Toss until chickpeas and garlic are evenly coated.
  3. On a separate baking sheet, spread butternut squash and remaining 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with chili powder, salt and pepper. Toss until squash and garlic are evenly coated.
  4. Place both baking sheets in oven. Bake chickpeas for 15 minutes and squash for 25 minutes, until it can be easily pierced with a fork.
  5. In a skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Sauté onion until almost translucent. Add kale, garlic powder, salt and pepper. Sauté for an additional 1 to 2 minutes, just until kale is partially cooked.
  6. Into a medium pot over medium-high heat, combine water and quinoa. Bring to a boil, then cover and reduce heat to low. Let simmer for 15 to 20 minutes, until all water has absorbed and quinoa is fluffy.
 
To Make the Dressing:
  1. In a food processor, combine avocado, lime juice, garlic, olive oil, cilantro and salt. Blend until smooth. Add water by the tablespoon until desired consistency is achieved.
 
To Assemble:
  1. Divide chickpeas, squash, kale and quinoa among serving bowls. Drizzle dressing over top. Garnish with micro sprouts, pine nuts, radishes and cayenne.