Buddha Bowl

This is the bowl that started it all. I can't believe I haven't posted this recipe because it is my main jam. As in we seriously eat some version of this once a week, especially now that I have an air fryer. This meal goes SO QUICK. 10 minutes for the sweet potatoes. 2 minutes for the broccoli. 5 minutes for kale chips. 10 minutes and the garbanzo beans are nice and crunchy. So in the time it takes for the quinoa to cook, you can air fry EVERYTHING and have this meal cooked in 25 minutes. (The sweet potatoes alone take at least 30 minutes.

These bowls are inspired by The Minimalist Baker. I love her recipes because they are delicious and they are simple and that is how I like my recipes to be. No strange ingredients you've never heard of and will never use again. Just simple vegetables, grains, and a tahini sauce. You could easily substitute the tahini sauce for a yogurt sauce, a peanut or almond sauce, or any sauce you like with your vegetables. Get creative, that is half the fun.

Ingredients

1 large Sweet Potato, cut in slices

½ Red Onion, cut in wedges

1 c Quinoa

1 head Broccoli, florets

5 large leaves of Kale, de-ribbed

2 T Coconut Oil, melted

1 can Garbanzo Beans

1 tsp Cumin

Salt and Pepper, to taste

2 tsp Turmeric

1 tsp Oregano

1 tsp Garlic, minced

½ Lemon, squeezed

¼ c Tahini

1 T Maple Syrup

1 tsp Dijon Mustard

Hot water to thin

Directions

**I will give traditional instructions as well as air fryer instructions at the end.**

1. Preheat oven to 400 degrees F and arrange sweet potato and onions on baking sheet. Drizzle with oil. Bake 20 minutes and stir.

2. Combine quinoa with 2 c water and bring to a boil. Reduce heat, cover, and simmer until soft.

3. Remove sheet from oven and add broccoli. Drizzle broccoli with oil and sprinkle with salt and pepper

4. Bake 10 minutes and add kale. Drizzle kale with oil and salt and pepper. Bake 4-5 minutes and set aside. (Should be crunchy but not black.)

5. While veggies are roasting, heat large skillet over medium heat and add garbanzo beans to a mixing bowl and toss with seasonings.

6. Once hot, add 1 T oil and garbanzo beans and saute, stirring frequently. If browning too quickly, lower heat.

7. Prep sauce by combining tahini, maple syrup, mustard, and lemon juice to a bowl and whisking. Add hot water until a pour-able sauce is formed. Set aside

8. Build your bowl by dividing quinoa and veggies between 2 bowls and top with beans and tahini sauce.

9. ENJOY

**Air Fryer instructions**

1. Chop sweet potatoes and place in air fryer basket. Set to 370 degrees and cook 10 minutes, shaking after 5 minutes.

2. Remove from basket and place beans with seasonings and 1/2 tsp oil in a Ziploc bag and shake to coat. Pour into air fryer and cook at 370 degrees for 8 minutes, shaking half way through.

3. Remove from air fryer and place broccoli into basket and drizzle lightly with oil and salt and pepper and cook at 370 degrees for 2 minutes.

4. Remove from basket and put in kale. Lightly drizzle with oil and salt and pepper and cook for 5 minutes, shake half way through.