Vegan Chickpea Buddha Bowl with Tahini Dressing

Ingredients

• 1 can chickpeas, drained and dried
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt, to taste
• 2 cups cooked quinoa or brown rice
• 1 sweet potato, cubed and roasted
• 2 cups baby spinach or kale
• 1 cup shredded red cabbage
• 1 avocado, sliced
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• Water, to thin the dressing

Instructions

1. 1

   Toss the chickpeas with oil, cumin, paprika, and salt, and roast at 400°F (200°C) for 20-25 minutes until crispy.

2. 2

   Roast the sweet potato cubes alongside, tossed in oil and salt, for 25-30 minutes.

3. 3

   Cook the quinoa or rice according to the package directions.

4. 4

   Whisk the tahini, lemon juice, garlic, salt, and water until smooth and pourable.

5. 5

   Massage the kale lightly with a touch of oil if using (skip for spinach).

6. 6

   Assemble the bowls with the grain base, greens, roasted sweet potato, crispy chickpeas, and cabbage.

7. 7

   Top with sliced avocado.

8. 8

   Drizzle generously with the tahini dressing and serve immediately.