This nutritious and protein packed Buddha bowl features roasted vegetables like sweet potatoes, spicy chickpeas, kale and cauliflower.
Cook the quinoa according to package instruction. Set aside for later.
Preheat oven to 400 degrees F. Arrange the sweet potatoes on one side and caulifolowers on another side. Sprinkle with 1 tablespoon olive oil, salt and oregano. Make sure the vegetables are well coated.
Bake for 10 minute, then turn the vegetables over and bake for another 10 minutes.
While the vegetables are roasting, prepare the chickpeas. In a medium saucepan, add some olive oil and fry the chickpeas until brown, stiring frequenly. Sprinkles cumin and chili powder. It should take about 8 minutes. Remove from heat and set aside.
Grab another saucepan and sprinkle some olive oil. Add in garlic until fragrant. Toss in the kale and stir fry until tender. Set aside.
To serve: Divide quinoa and vegetable equally among 3 bowls. Top off with chickpeas and cilantro lime sauce.