MEDITERRANEAN BUDDHA BOWL

Ingredients:

Quinoa Tabouli

• 1 cup cooked quinoa

• 1 cup fresh finely chopped parsley

• 1 cup finely chopped fresh arugula

• 1/4 cup red onion, finely diced

• 1/2 cup cherry tomatoes, diced

Quinoa Tabouli Dressing

• 1 tablespoon balsamic vinegar

• 1 tablespoon apple cider vinegar

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• salt and pepper to taste

Roasted Sweet Potatoes

• 1 large sweet potato, chopped into 1-inch squares

• 2 garlic cloves, smashed and minced

• 1/2 tablespoon olive oil

• salt and pepper, to taste

Hummus

• 1 15-oz. can garbanzo beans, (drained, rinsed, de-cased)

• 1 tablespoon olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon tahini

• salt, to taste

Instructions:

• Add all ingredients for the tabouli in a large mixing bowl. Set aside.

• Then, add all dressing ingredients to a mason jar and cover. Shake dressing until on ingredients are combined.

• Pour dressing over tabouli and mix well.

• Place the tabouli in the refrigerator for later.

• Next, preheat the oven to 400ºF.

• Place sweet potatoes on baking sheet and drizzle with olive oil. Season with minced garlic, salt, and pepper and toss with your hands.

• Place sweet potatoes in oven and roast at 400ºF for 25-30 minutes.

• While sweet potatoes are roasting, prepare your hummus. Place all ingredients for the hummus in a high powered food processor. Blend until smooth.* Set aside.

• Remove sweet potatoes from the oven.

• Evenly distribute sweet potatoes, quinoa tabouli, and hummus in between bowls or meal prep containers. Enjoy!