Energizing Vegan Buddha Bowl

🥘 Ingredients

• 100g cooked quinoa
• 80g roasted chickpeas
• 60g baby spinach leaves
• 50g shredded carrots
• 40g red bell pepper, sliced
• 30g purple cabbage, shredded
• 1 small avocado (50g), sliced
• 1 tablespoon hemp seeds
• 1 tablespoon pumpkin seeds
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and black pepper to taste
• 1 tablespoon olive oil (optional for roasting)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F). Toss chickpeas with olive oil (if using), salt, and pepper, then roast for 20 minutes until golden and crispy.
2. 2
   While chickpeas roast, cook quinoa according to package instructions. Fluff with a fork when done.
3. 3
   In a small bowl, mix tahini, lemon juice, minced garlic, salt, and 1-2 tablespoons of water until smooth to make the dressing.
4. 4
   Arrange baby spinach, carrots, red bell pepper, cabbage, and quinoa in a large bowl.
5. 5
   Top with roasted chickpeas, sliced avocado, hemp seeds, and pumpkin seeds.
6. 6
   Drizzle the tahini dressing over the top and toss gently before serving.

📊 Nutritional Information

• Fiber: 12g
• Vitamin C: 72mg (80% DV)
• Vitamin A: 560mcg (62% DV)
• Iron: 5mg (28% DV)
• Magnesium: 110mg (26% DV)
• Potassium: 900mg (25% DV)
• Calcium: 120mg (9% DV)
• Folate: 180mcg (45% DV)

💡 Cooking Tips

• Rinse chickpeas thoroughly and dry them well before roasting for extra crispiness.
• Pre-chop veggies at the start of the week for faster weekday prep.
• Substitute quinoa with brown rice or millet for variety.
• Taste and adjust the lemon-tahini dressing for your preferred tanginess.