Veggie Buddha Bowl

I tend to have such a hard time finding recipes I enjoy to eat during the week for lunch. Creating buddha bowls have been a great way for me to get my vegetables during the week but also switch up the flavors. My favorite one to make includes chickpeas, red onion, sweet potato and some kind of green vegetable. I tend to switch between sauteed kale, air-fried brussel sprouts, and spinach.

**Tip: I always use ginger & sesame dressing by Bragg so it doesn’t taste like just a bowl of veggies. Also, try spicing up your chickpeas by seasoning them with chili powder.