Sweet Potato Buddha Bowl

Ingredients

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• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Yellow Onion Brown Onion 1 1
• Water Water 250ml 1 cup
• Quinoa Quinoa 90g 1/2 cup
• Chili Powder Chilli Powder 1/2 tsp 1/2 tsp
• Table Salt Table Salt to taste to taste
• Corn Kernels in Water Sweetcorn in Water 90g 1/2 cup
• Kidney Beans in Water Kidney Beans in Water 60g 1 cup
• Broccoli Broccoli 500g 3 cups
• Sweet Potato Sweet Potato 2 2
• Red Pepper Hummus Red Pepper Hummus 2 tbsp 2 tbsp

Instructions

1. 1.For Quinoa - Add 1 cup (250ml) water in a sauce pan and bring to boil. Add uncooked 1/2 cup (90g) quinoa into water, then reduce heat to low and cover the pan until the liquid is absorbed or quinoa is fluffy. Keep the boiled/cooked quinoa aside. Slice onions. In a large skillet add 1 tbsp olive oil on medium heat, add onions and saute till they become golden brown. Add beans, sweetcorn and seasonings, stir for 5 minutes. Add quinoa into the mixture and cook for 5 minutes.
2. 2.For Sweet Potato Chips - Preheat oven to 375 degrees F. Peel sweet potatoes and slice thinly. In a bowl, toss sweet potatoes in olive oil and sprinkle salt. Place sweet potato chips in a single layer on a sheet pan. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes.
3. 3.For Broccoli - Preheat oven to 400 degrees. Toss broccoli in olive oil, garlic powder, salt and pepper. Bake in oven for at least 10-15 minutes.
4. 4.In a bowl add quinoa mixture, broccoli florets and sweet potato chips. Serve with ready-made roasted red pepper hummus. Drizzle sriracha chill sauce (optional) and serve.

Nutritional Information

• Calories:
  1128
• Fat:
  37g
• Sodium:
  580mg
• Carbs:
  165g
• Sugar:
  26g
• Protein:
  46g