Nourishing Quinoa Buddha Bowl

🥘 Ingredients

• 1 cup of quinoa, rinsed and drained
• 2 cups of water or vegetable broth
• 2 tablespoons of olive oil
• 1 large sweet potato, peeled and cubed
• 1 large Brussels sprouts, trimmed and halved
• 1 large red onion, peeled and sliced
• 2 cloves of garlic, minced
• 1 cup of cooked chickpeas
• 1/2 cup of chopped fresh kale
• 1/4 cup of chopped fresh parsley
• 1/4 cup of crumbled feta cheese (optional)
• Salt and pepper, to taste
• 1 tablespoon of lemon juice

👨‍🍳 Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and fluffy.
3. In a large bowl, toss the sweet potato, Brussels sprouts, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 20-25 minutes or until tender.
4. In a small bowl, whisk together the lemon juice and minced garlic.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, kale, parsley, and feta cheese (if using). Drizzle the lemon-garlic dressing over the top and toss to combine.
6. Season with salt and pepper to taste, then serve warm or at room temperature.