Hearty Veggie Packed Buddha Bowl

This vegan buddha bowl offers an abundance of plant-based protein, fiber, healthy fats, and antioxidants. The dish comprises quinoa, chickpeas, roasted vegetables, avocado, and a creamy tahini dressing. Feel free to swap out ingredients to your preferences and enjoy as a satisfying and delicious meal.

Makes 4 Servings

Ingredients

• For Bowl
  • 1 cup quinoa
  • 2 cups water
  • Salt, to taste
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • Salt and pepper, to taste
  • 2 cups baby spinach
  • 1 avocado, sliced
• For Dressing
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • Salt and pepper, to taste

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Boil a large saucepan with the quinoa, water and salt. Reduce heat and simmer, covered, for 15 minutes until quinoa is soft and all water is absorbed. Fluff the quinoa with a fork and set aside.
3. Combine chickpeas, olive oil, paprika, garlic powder, cumin and salt in a mixing bowl. Lay the mixture on half the prepared baking sheet in a single, even layer.
4. Toss broccoli and cauliflower with salt and pepper in another bowl. Spread over the other half of the baking sheet in one layer.
5. Roast for 25 to 30 minutes, turning halfway through cooking.
6. Whisk tahini, lemon juice, water, salt and pepper in a small bowl to achieve a smooth, creamy consistency. Add more water if necessary.
7. Assemble bowls by dividing quinoa among four plates or bowls. Garnish with spinach, chickpeas and roasted vegetables, avocado slices and tahini dressing.
8. Enjoy hot or cold.

Macros per Serving

Calories: 547
Total Fat: 27 g
Protein: 19 g
Carbs: 60 g