Preheat oven to 425 degrees F. Add sweet potatoes to a sheet pan and drizzle with a little olive oil, salt and pepper. Roast for 20-25 minutes, until tender, tossing once while cooking.
Cook quinoa according to package instructions.
Layer bowls with cooked quinoa, arugula, sweet potato, tomato, avocado, falafel or chicken, feta and nuts. Top with dressing.
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Notes
Falafel: this falafel recipe makes 24 balls. You could half the recipe, or freeze the leftovers for another meal. Or, cook store-bought frozen falafael.Make Ahead Instructions: This entire meal can be made ahead of time without the dressing and kept layered in a container in the fridge. Serve dressing on the side. Perfect for lunch or dinner meal prepping!Variations:AddBeans: Garbanzo beans or black beans would be great additions.OtherProtein Ideas: Instead of falafel, try grilled fish, shrimp, salmon, chicken, crispy tofu, or a hard-boiled egg.Cheese: Swap out the feta for gorgonzola, goat cheese, or blue cheese.Nuts: Walnuts, pecans, almonds, cashews, pine nuts, or pistachios are all great!AddSeeds: Sesame seeds, pepitas or chia seeds.Buddha Bowl Sauce: You could also use Teriyaki Sauce, Ranch Dressing, a simple vinaigrette, or tzatziki sauce.