Energizing Vegan Buddha Bowl

🥘 Ingredients

• 80g quinoa (uncooked)
• 100g canned chickpeas (drained & rinsed)
• 1 tsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 50g baby spinach
• 1 medium carrot, shredded
• 50g red cabbage, shredded
• 1/2 avocado, sliced
• 1 radish, thinly sliced
• 1 tbsp pumpkin seeds
• 1 tbsp tahini
• 1/2 tbsp freshly squeezed lemon juice
• 1/2 tbsp maple syrup
• 1 tbsp water
• Black pepper, to taste

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   Pat chickpeas dry with a paper towel, then toss with olive oil, smoked paprika, cumin, and salt. Spread on a baking tray and roast for 20 minutes, shaking halfway.
3. 3
   Meanwhile, cook quinoa according to package instructions. Fluff with a fork and set aside.
4. 4
   Mix tahini, lemon juice, maple syrup, water, and a pinch of salt together to make a creamy dressing.
5. 5
   Arrange spinach, shredded carrot, red cabbage, avocado, and radish in a bowl.
6. 6
   Add the cooked quinoa and roasted chickpeas.
7. 7
   Sprinkle with pumpkin seeds.
8. 8
   Drizzle the tahini lemon dressing over the bowl.
9. 9
   Top with black pepper and enjoy immediately.

📊 Nutritional Information

• Vitamin A: 165% of daily value
• Vitamin C: 65% of daily value
• Calcium: 12% of daily value
• Iron: 27% of daily value
• Magnesium: 25% of daily value
• Potassium: 18% of daily value
• Dietary fiber: 12g
• Folate: 22% of daily value

💡 Cooking Tips

• Make sure to dry chickpeas thoroughly for maximum crispiness.
• You can prep extra roasted chickpeas and quinoa for quick assembly throughout the week.
• Add other seasonal veggies or herbs you love for extra color and nutrients.
• If the tahini dressing is too thick, add a little more water to thin it out.