Quinoa Buddha Bowl
Ingredients (2 servings):
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1 cup cooked quinoa (about ½ cup dry)
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1 cup roasted chickpeas (seasoned with paprika or cumin)
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1 cup steamed broccoli florets
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½ avocado, sliced
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½ cup shredded carrots
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½ cup cherry tomatoes, halved
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1 tbsp sesame seeds (optional)
For the Dressing:
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2 tbsp tahini
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1 tbsp lemon juice
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1 tsp olive oil
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1 tsp maple syrup or honey
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2-3 tbsp water (to thin)
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A pinch of salt and pepper
Instructions:
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Cook the quinoa: Rinse quinoa and cook according to package instructions. Fluff with a fork.
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Prepare the chickpeas: Roast chickpeas in the oven with olive oil and seasoning at 400°F (200°C) for 20-25 minutes.
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Assemble the bowl: Arrange quinoa, chickpeas, broccoli, avocado, carrots, and cherry tomatoes in a bowl.
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Make the dressing: Whisk tahini, lemon juice, olive oil, and maple syrup, adding water until smooth.
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Drizzle and serve: Top with sesame seeds and drizzle with dressing before serving.
