Sweet Potato Buddha Bowl (WFPBNO)

I've been inspired by the bowls I've seen in the Forks Over Knives magazine and some I've come across online. I decided to use up some of the produce we had in the house and created this bowl. You can substitute with the things  you have in your frig and pantry. Choose a different bean for protein, kale or spinach instead of romaine, etc. This was so good and simple to prepare. The peanut balsamic dressing was delicious and will be part of our salad dressings from now on. This made 2 bowls with leftover rice and chickpeas.

Dressing:

• 1/4 cup creamy peanut butter (find one that is just peanuts)
• 1/4 cup maple syrup
• 1/4 cup balsamic vinegar
• 1/4 cup reduced-sodium soy sauce

Mix all the ingredients in a pint sized mason jar and shake, shake, shake it.

Per Bowl:

• 2 lettuce leaves, torn
• 1 cup brown rice, cooked
• 1/2 baked sweet potato
• 1/2 can chickpeas, rinsed & drained 
• 1/4 cup Pampered Chef Pineapple Rum Sauce
• 1/4 cup Spicy BBQ Sauce
• 3 cherry tomatoes, halved
• 1/2 avocado, sliced or cubed

Scrub your sweet potatoes and dry it. Slice in half and sprinkle with garlic seasoning (or whatever  you like). Place cut side down and cook in a preheated toaster oven at 350 until done. Mine took about 40 minutes.

Add rinsed and drained chickpeas to a small pan. I added equal parts of Pampered Chef Pineapple Rum Sauce and Spicy BBQ Sauce. Cook until heat and sauce thickens on chickpeas.

Cook rice according to package directions. You may need to start this first depending on how long it needs to cook.

To build your bowl add a cup of rice to the center of your bowl.

Place remaining ingredients around the edges. Garnish with dressing (not shown).

Enjoy!!!