Quinoa, Sweet Potato, and Roasted Chickpea Bowl with Sweet Peanut Dressing

This mighty bowl of quinoa, sweet potatoes, and roasted chickpeas will fill you up with a yummy, nutrient packed lunch or dinner. (I guess it could work for breakfast too.) It's all topped with a sweet peanut sauce that ties in all the flavors.

Served along with a nice chicken breast, fish, or just by itself, this bowl is simply delicious.

 

Quinoa, Sweet Potato, and Roasted Chickpea Bowl with Sweet Peanut Dressing

serves 1
¼ cup roasted chickpeas
1 baked sweet potato, cut into cubes
1 cup cooked quinoa
½ cup cauliflower and broccoli florets
2 tbsp creamy peanut butter
2 tbsp apple cider vinegar
2 tbsp water
1 tbsp honey

Bring a pot of water to a boil, and cook the broccoli and cauliflower for 5 minutes. Drain and rinse with cold water. Meanwhile, make the dressing. Melt the peanut butter for about 15 seconds in the microwave. Whisk the apple cider vinegar, water, peanut butter, and honey together. Put the quinoa in a bowl, top with the sweet potato, chickpeas, cauliflower, and broccoli. Drizzle the dressing on top.