Vegetarian Buddha Bowl

A nourishing bowl filled with roasted vegetables, quinoa, and a tahini dressing.

Ingredients

• •1 cup cooked quinoa
• •1 sweet potato, diced
• •1 cup chickpeas, drained and rinsed
• •2 cups kale, chopped
• •1 avocado, sliced
• •1/4 cup red cabbage, shredded
• •2 tbsp olive oil
• •1 tsp cumin
• •1 tsp paprika
• •Salt and pepper to taste
• •2 tbsp tahini
• •1 tbsp lemon juice
• •1 tbsp water
• •1 clove garlic, minced

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss sweet potato and chickpeas with 1 tbsp olive oil, cumin, paprika, salt, and pepper.

3. 3

   Spread on a baking sheet and roast for 20-25 minutes until sweet potatoes are tender.

4. 4

   In a bowl, massage kale with 1 tbsp olive oil and a pinch of salt until softened.

5. 5

   Make the dressing by whisking together tahini, lemon juice, water, garlic, salt, and pepper.

6. 6

   Assemble bowls with quinoa, roasted vegetables, kale, avocado, and red cabbage.

7. 7

   Drizzle with tahini dressing and serve.