Rainbow Buddha Bowl

Ingredients

• ¾ cup quinoa
• 1.5 cups water
• 1 can (15 oz) chickpeas, canned, drained
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 whole sweet potato, medium, cubed
• 2 cups broccoli florets
• 1.5 cups cherry tomatoes, halved
• 1 whole cucumber, diced
• 1 whole avocado, ripe
• ¼ cup red onion, thinly sliced
• 1 cup microgreens or spinach
• 3 tbsp tahini
• 2 tbsp lemon juice, fresh
• 1 clove garlic, minced
• 3 tbsp warm water
• ¼ tsp sea salt

Instructions

1. 1

   Preheat oven to 425°F. Cut sweet potato into 0.5-inch cubes and toss with 1 tbsp olive oil, paprika, 0.25 tsp salt, and pepper.

2. 2

   Pat chickpeas dry and toss with 1 tbsp olive oil, remaining salt and pepper. Spread on separate baking sheet.

3. 3

   Toss broccoli florets with 0.5 tbsp olive oil and salt. Spread on third baking sheet.

4. 4

   Roast sweet potato for 15 minutes. Add chickpea and broccoli sheets to oven; roast all together for 12-15 minutes until vegetables are tender and chickpeas are crispy.

5. 5

   Meanwhile, rinse quinoa and combine with 1.5 cups water in a pot. Bring to boil, then reduce heat to low, cover, and simmer 15 minutes until tender and liquid is absorbed.

6. 6

   Whisk tahini, lemon juice, minced garlic, warm water, and salt in a small bowl until smooth and pourable. Add more water if needed.

7. 7

   Divide cooked quinoa between two bowls. Arrange roasted vegetables, chickpeas, fresh cucumber, cherry tomatoes, avocado, red onion, and microgreens on top.

8. 8

   Drizzle tahini dressing over each bowl and serve immediately.

Tools you’ll need

• 3 sheet pans
• medium pot with lid
• small mixing bowl
• whisk
• cutting board
• chef's knife
• tongs
• measuring cups and spoons

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