Roasted Veggie Buddha Bowls with Yum Sauce

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Lemon , juiced, divided

3 Tbsp juice per 4 servings

Roasted Sweet Potato

2

Medium Sweet Potatoes , roughly chopped

1

Medium Red Onion

cut into large chunks

1 Tbsp

Olive Oil

1/2 tsp

Smoked Paprika

1/4 tsp

Salt

1/4 tsp

Ground Black Pepper

Roasted Chickpeas

1 can
(15 oz)

Chickpeas , drained

1 Tbsp

Olive Oil

1 tsp

Ground Cumin

1/2 tsp

Garlic Powder

1/2 tsp

Smoked Paprika

1/2 tsp

Chili Powder

1 pinch

Salt

1 pinch

Ground Black Pepper

Beet Couscous

1 cup

Israeli Couscous

about 1/2 of a beet

1 1/4 cups

Water

1/2 cup

Shredded Beets

1 Tbsp

Olive Oil

1 pinch

Salt

1 pinch

Ground Black Pepper

Yum Sauce

1/2 cup

Chickpeas

reserve 1/4 cup of juice from the can

1/2 cup

Nutritional Yeast

1/2 cup

Silken Tofu

1/2 cup

GOYA® Coconut Milk

1/4 cup

Slivered Almonds

1/2 tsp

Salt

1/2 tsp

Curry Powder

2 cloves

Garlic , minced

The Rest

4 cups

Chopped Kale

1/2 cup

Pomegranate Seeds

Cooking Instructions

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