Buddah bowls can be made with whatever you want. Here's some of our favorites.
20-60 minutes, 4 servings
| 3 Tbsp | Sweet onion chopped roughly |
| ¼ cup | Peanut or other neutral oil |
| 3 Tbsp | Seasoned rice vinegar |
| 1 Tbsp | Soy sauce |
| ½ Tbsp | Sugar |
| 1 ½ Tbsp | Fresh ginger, chopped small |
| dash | Black pepper |
| ½ cup | Grated carrot |
| 1 can | Cooked chick peas / garbanzo beans, washed. |
| 2 Tbsp | Olive oil |
| ½ tsp | Salt |
| 1 tsp | Chili powder |
| ½ tsp | Smoked Paprika |
| ⅛ tsp | Tumeric |
| ½ tsp | Dried oregano, crushed |
| 2 cups | Cooked Quinoa |
| 1 | Large Sweet Potato (peeled, cubed, and cooked/roasted) |
| 1 cup | Cooked Shelled Edamame |
| 1 cup | Fresh spinach |
| ⅓ cup | Roasted seasoned chickpeas (recipe included) |
| 3 Tbsp | Ginger dressing (recipe included) |
| 1. Combine all dressing ingredients in a food processor or blender, and process or blend. |
| 1. Preheat oven to 425 |
| 2. Combine all Seasoned Roasted Chickpeas ingredients in a bowl and stir |
| 3. Spread on a parchment-lined baking sheeet |
| 4. Bake for 15-20 minutes, stirring once. |
| 5. Remove and cool |
| 1. Add warm cooked grains, and whatever roasted or fresh vegetables you'd like |
| 2. Top with ginger dressing |
| 1. You can find our Ginger Dressing recipe on it's own here: Ginger Dressing |
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