Sweet Potato & Chickpea Buddha Bowl

INGREDIENTS

1 cup

Bob’s Red Mill Quinoa

2 cups

water

1 lb

sweet potatoes (peeled and cut into 1-inch cubes (about 4 cups))

4 tbsp

olive oil (divided)

1 tbsp

Bob’s Red Mill Nutritional Yeast

1 tsp

cumin

1/2 tsp

chipotle chili powder

1/2 tsp

salt

1/2 tsp

pepper

red bell peppers (sliced)

1 can

chickpeas, drained and rinsed)

Zest of 1 lime

Mojo Sauce (for serving)

Cilantro

Lime wedges

Avocado

Jalapeno

Sour cream

Sesame seeds