Energizing Vegan Buddha Bowl

🥘 Ingredients

• 100g cooked quinoa
• 80g roasted chickpeas
• 50g steamed broccoli florets
• 50g shredded red cabbage
• 50g baby spinach
• 1 medium carrot, julienned
• 40g avocado, sliced
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tsp maple syrup
• 1 tsp extra-virgin olive oil
• 1 tsp sesame seeds
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F). Drain and pat chickpeas dry, then toss with olive oil, salt, and pepper. Spread on a baking tray and roast for 20 minutes until crispy.
2. 2
   Cook the quinoa according to package instructions. Fluff and set aside.
3. 3
   Steam broccoli for 4-5 minutes until crisp-tender. Prepare cabbage, spinach, carrot, and avocado.
4. 4
   For the dressing: whisk together tahini, lemon juice, maple syrup, and a splash of water for desired consistency. Season with salt and pepper.
5. 5
   Assemble the bowl: Add a base of quinoa, then arrange the chickpeas, broccoli, red cabbage, spinach, carrot, and avocado on top.
6. 6
   Drizzle generously with tahini-lemon dressing and sprinkle with sesame seeds. Serve immediately.

📊 Nutritional Information

• Fiber: 11g
• Iron: 5mg
• Magnesium: 82mg
• Vitamin C: 47mg
• Vitamin K: 52mcg
• Folate: 150mcg
• Potassium: 671mg

💡 Cooking Tips

• Roast chickpeas until golden for added crunch and flavor.
• Adjust the dressing’s thickness by adding more or less water.
• Prep veggies ahead of time for a quick weeknight meal.
• Be mindful of oven times to avoid dry chickpeas.