Chickpea and Sweet Potato Buddha Bowl

Ingredients

• 1 cup quinoa
• 1 can chickpeas, rinsed and drained
• 2 medium sweet potatoes, peeled and cubed
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1 avocado, sliced
• 1/4 cup canned corn
• 1/4 cup chopped fresh cilantro
• 1/4 cup salsa

Instructions

1. Preheat oven to 425°F (220°C).
2. In a pot, bring quinoa and 2 cups (500 ml) of water to a boil. Reduce heat and simmer for 15-20 minutes, or until the quinoa has absorbed all the water and is fluffy.
3. In a mixing bowl, mix together the chickpeas, sweet potatoes, paprika, cumin, garlic powder, onion powder, salt and olive oil until well combined.
4. Spread the chickpea and sweet potato mixture out on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the chickpeas are crispy.
6. Divide the quinoa between 4 bowls. Top each bowl with the roasted chickpeas and sweet potatoes, avocado, corn, cilantro and salsa.
7. Serve immediately and enjoy!