heart healthy vegan buddha bowls

We get a heart to heart magazine in the mail from time to time from our health care provider and noticed this recipe was submitted by someone we know- a cardiology fellow.  My husband made these bowls for us on Mother's Day and they were quite a treat!  He made some Disneyland Bengal Beef and Chicken Kebabs too.  It was the perfect meal and satisfied everyone at the table.  The sauce from the kebabs went perfectly with the bowls too.

heart healthy vegan buddha bowls (presented by Tyler E.)
1 1/2 cups quinoa (can substitute brown rice or other grain)
about 3 cups water
2 large sweet potatoes, peeled and diced
1 red onion, peeled and diced
2 tablespoons olive oil, divided
salt and black pepper
2 cloves garlic, finely minced
1 tablespoon finely minced fresh ginger or ginger paste
1 seedless English cucumber, peeled and diced
3 cups baby spinach
1 (15 ounce) can chickpeas, washed and drained
diced avocado
chopped, fresh cilantro

peanut sauce:
1/3 cup fresh lime juice
1/4 cup creamy peanut butter (or tahini)
1 tablespoon soy sauce
1 tablespoon sesame oil or toasted sesame oil
1 teaspoon honey
1 teaspoon chili garlic sauce, optional
1 clove garlic, finely minced

Cook the quinoa according to package directions.
While the quinoa cooks, preheat the oven to 425 degrees.  Toss the sweet potatoes and onion on a large sheet pan with 1 tablespoon oil and a sprinkle of salt and pepper.  Roast in the oven until tender, 20 minutes or so, flipping once or twice.
Heat a nonstick skillet over medium heat with 1 tablespoon oil.  Add the garlic and ginger, saute and set aside.
For the dressing, whisk or blend all the ingredients together until smooth (this can be done several day sin advance and kept in the refrigerator).
Add a scoop of cooked quinoa to serving bowls.  Add roasted sweet potatoes, onions, chickpeas, a handful of spinach, diced avocado, chopped cucumbers, garlic, ginger and a sprinkle of cilantro.  Drizzle a little dressing over the top and dig in!