Enhanced Vegan Buddha Bowl

Ingredients

Quinoa

1 cup, rinsed

Water

2 cups

Sweet potato

1 large, diced

Canned chickpeas

1 can (15 oz), drained and rinsed

Olive oil

2 tablespoons, divided

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Kale

2 cups, chopped

Avocado

1, sliced

Tahini

1/4 cup

Lemon

1, juiced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium pot, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, prepare the roasted vegetables. On a baking sheet, toss the diced sweet potato and chickpeas with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly and roast in the oven for about 20 minutes, or until the sweet potato is tender and slightly crispy.
4. In a large bowl, add the chopped kale. Drizzle with a little olive oil (about 1 teaspoon) and massage the kale with your hands for 2-3 minutes until it softens and brightens in color.
5. To prepare the lemon-tahini dressing, whisk together the tahini, lemon juice, and a pinch of salt until smooth. If the dressing is too thick, add water a teaspoon at a time until you reach your desired consistency.
6. Once the quinoa and vegetables are ready, assemble your Buddha bowl: start with a base of quinoa, then add a generous helping of the roasted sweet potato and chickpeas, followed by the massaged kale and sliced avocado.
7. Drizzle the tahini dressing over the top and enjoy your delicious and nutritious Vegan Buddha Bowl!