Vegan Buddha Bowl with Peanut Sauce

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the chickpeas, sweet potato, and broccoli with olive oil, paprika, garlic powder, and salt.
3. Spread the vegetables in a single layer. Roast for 20–25 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas have a slightly shattering crust.
4. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
6. In a small bowl or jar, combine peanut butter, maple syrup, soy sauce, lime juice, and sriracha. Whisk vigorously, gradually adding warm water until the sauce is smooth and pourable.
7. Divide the cooked quinoa equally among four bowls.
8. Arrange the roasted vegetables, shredded cabbage, and kale in separate sections on top of the quinoa.
9. Top each bowl with sliced avocado, a drizzle of the peanut sauce, and a sprinkle of hemp seeds.