Yum Sauce: Blend together yum sauce real quick (recipe here).
Sweet Potatoes: Preheat oven to 400 degrees F (204 C). Toss chopped sweet potato with all Sweet Potato ingredients to evenly coat. Arrange in a single layer on half of a parchment paper-lined baking sheet.
Chickpeas: Pat chickpeas dry with paper towels then toss with all Roasted Chickpea ingredients. Spread onto the other half of the baking sheet. Bake for 20 to 25 minutes, or until sweet potatoes are soft and chickpeas are a bit crisp.
Couscous: Meanwhile, bring water to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, and cook for 10 minutes, or until tender. When finished, fluff with a fork then stir in remaining Beet Couscous ingredients.
Assemble: Add a handful of kale to each bowl, evenly dividing roasted veggies and couscous on top of each. Top off with a healthy heap of Yum Sauce.
Roasted Vegetable Buddha Bowls with Yum Sauce
Amount Per Serving (1 serving)
Calories 597Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Saturated Fat 4.9g25%
Total Carbohydrates 82.4g27%
Dietary Fiber 15.3g61%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe from Live Eat Learn at https://www.liveeatlearn.com/roasted-vegetable-buddha-bowls/.