Veggie Buddha Bowl

A colorful bowl of quinoa, roasted chickpeas, sweet potato, and kale with tahini dressing.

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Nutrition (per serving)

Why this fits a diabetes-friendly diet

At 69g of carbs per serving, it's worth pairing with protein or fat and watching portion size to keep the resulting blood sugar rise gradual, and its estimated glycemic index of ~45 means the carbs it does have tend to digest slowly rather than spiking blood sugar fast, and 14g of fiber per serving adds the same slowing effect.

• 1/2 cup quinoa
• 1 cup chickpeas
• 1 medium sweet potato
• 1 cup kale
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil

Instructions

1. Cook quinoa according to package directions.
2. Roast cubed sweet potato and chickpeas with olive oil at 400°F (200°C) for 20 minutes.
3. Massage kale with a little olive oil.
4. Assemble bowls with quinoa, sweet potato, chickpeas, and kale.
5. Whisk tahini with lemon juice and drizzle over.