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 Dressingserves 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.