Sweet and Spicy Buddha Bowls

Loaded with fiber and flavor, these bowls are a snap to prepare and make a healthy, satisfying lunch. The honey vinaigrette adds an extra punch of flavor -- and it's also wonderful drizzled over sliced stone fruit. You can prepare the different components of this bowl ahead of time and assemble the bowls when ready to serve. This recipe makes two bowls.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

Ingredients
For the honey vinaigrette:
1/2 cup neutral-flavored oil
1/3 cup good-quality balsamic vinegar
2 tablespoons honey
1 tablespoon red onion, minced
Salt and pepper, to taste

For the spiced chickpeas:
1 15-ounce can chickpeas, drained, rinsed and dried thoroughly
1 tablespoon oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

For the roasted sweet potatoes:
1 sweet potato, scrubbed clean and cut into 1 inch pieces
1 tablespoon oil
Salt, to taste

Remaining ingredients:
1 cup quinoa, cooked according to package instructions
1 cup broccoli florets, steamed
8-10 cherry tomatoes, rinsed, drained and halved
1/2 cup peas
2 avocados, pitted, peeled and sliced
1/4 cup chopped cashews, walnuts or pecans (optional)

Directions
Make the vinaigrette: Add all vinaigrette ingredients to a lidded glass jar. Cover and shake vigorously to combine. Set aside until ready to use.

Make the spiced chickpeas: Preheat your oven to 400 F. Add chickpeas, oil and spices to a mixing bowl. Fold gently to combine. Spread chickpeas out on a baking sheet in one layer. Roast until chickpeas begin to brown and get crispy, about 15-20 minutes. Remove from oven and set aside until ready to use.

Make the sweet potatoes: At the same time you're roasting the chickpeas, make the sweet potatoes. Toss sweet potatoes with oil and salt and arrange in one layer on a baking sheet. Roast for 20 minutes or until sweet potatoes are browned on the edges and fork-tender. Remove from heat and let stand a few minutes to cool.

To assemble the bowls, place half of the quinoa in each of two serving bowls. Arrange chickpeas, broccoli, sweet potatoes, tomatoes, peas and avocado around the quinoa. Sprinkle with chopped nuts, if desired, and drizzle with vinaigrette. Serve immediately.