Green Goddess Buddha Bowl

Prep:35minCook:25min

This salad will last up to 4 days in the refrigerator. Store, the dressing and sweet potato spirals and individual containers. You can eat the salad cold, but I like to warm up the quinoa, roasted vegetables and sweet potato spirals in the microwave that for 30 to 45 seconds first.

Updated at: Thu, 23 May 2024 12:07:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1577.1 kcal (79%)

Total Fat128.7 g (184%)

Carbs89.1 g (34%)

Sugars17.3 g (19%)

Protein24.1 g (48%)

Sodium1742 mg (87%)

Fiber23 g (82%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4 cupsvegetables

chopped, such as broccoli, cauliflower or rainbow carrots

2 Tbspolive oil

½ tspsalt

½ tspblack pepper

1 cupcoconut oil

1sweet potato

medium, spiralized

1 tspsea salt

4 cupsgreens

⅔ cupquinoa

cooked

⅔ cuproasted chickpeas

1 cuppurple cabbage

sliced

Instructions

Step 1

Preheat the oven to 425° f. Line a baking sheet with aluminum foil. On the baking sheet. Toss the vegetables with olive oil. Add the salt and pepper and toss again. Arrange the vegetables in a single layer.

Step 2

Roast for 25 minutes. Set aside.

Step 3

In a medium Skillet over low heat, warm, the coconut oil. Increase the heat slowly to medium high until the oil is slightly bubbling.

Step 4

Add the sweet potato spirals and salt to the pan and fry for 8 to 10 minutes, until the spiral shrink in size and are slightly browned.

Step 5

Place the spirals on a paper towel to drain.

Step 6

Place the greens in a large bowl. Add the quinoa, roasted vegetables, chickpeas, cabbage, and sweet potato spirals.

Step 7

Add the dressing, toss to combine, and serve.