Roasted Veggie Buddha Bowl

Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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One 14-ounce can chickpeas, drained and rinsed

3/4 teaspoon spicy curry powder

4 teaspoons olive oil

Kosher salt and freshly ground black pepper

1 small red onion (about 4 ounces), cut into 1-inch pieces

1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces

4 ounces medium cremini mushrooms, halved

1/3 cup fat-free Greek yogurt

1 tablespoon tahini 

1 lemon

1 cup cooked quinoa

1/2 avocado, thinly sliced 


  1. Preheat the oven to 425 degrees F.
  2. Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes. 
  3. Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges. 
  4. Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.