Vegan Energy-Packed Buddha Bowl

🥘 Ingredients

• 1 cup quinoa
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 avocado, sliced
• 1 sweet potato, cubed
• 2 cups baby spinach
• 1/4 cup pumpkin seeds
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   Cook quinoa according to package instructions and set aside.
3. 3
   In a bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until crispy.
4. 4
   Toss sweet potato cubes with the remaining olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 25 minutes until tender.
5. 5
   Prepare the dressing by mixing tahini, lemon juice, minced garlic, a pinch of salt, and water to reach desired consistency.
6. 6
   In each serving bowl, layer quinoa, roasted chickpeas, sweet potatoes, baby spinach, and avocado slices.
7. 7
   Drizzle with tahini dressing and top with pumpkin seeds.
8. 8
   Serve immediately and enjoy your nutrient-packed meal!

📊 Nutritional Information

• Fiber: 12g
• Vitamin A: 150% of Daily Value
• Vitamin C: 45% of Daily Value
• Calcium: 20% of Daily Value
• Iron: 25% of Daily Value

💡 Cooking Tips

• Rinse quinoa thoroughly before cooking to remove its natural bitterness.
• To make extra crispy chickpeas, ensure they are spread out evenly on the baking sheet without overlapping.
• Adjust the thickness of the tahini dressing by adding more water if you prefer a lighter sauce.
• Feel free to add other favorite vegetables like cherry tomatoes or cucumbers for added freshness.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.