I introduce you to the most flavor packed vegan buddha bowl on the internet. This bowl is packed with fluffy quinoa, roasted chickpeas, sweet potato, and my favorite dairy free pesto sauce for lots of flavor in every bite.
When everything is done, assemble the bowls with a bed of quinoa and layer on the sweet potatoes, peppers, chickpeas, pesto and avocado.
Top with black pepper, cilantro or red pepper flakes if desired.
Once prepared, these buddha bowls will store in the fridge for about 5 days. You can have everything all assembled, but I suggest adding the avocado just before you are going to eat so it doesn't get brown.Any type of bell pepper will work, I personally think red bell pepper yields the best flavor and cooks well with the sweet potatoes.You don't need to peel the sweet potatoes, but I personally think the texture turns out much better without the skins.