Rainbow Buddha Bowl

Roast veg, chickpeas, avocado and tahini over grains — fresh and filling.

Ingredients

• 1 cup cooked quinoa or rice
• 1 can chickpeas, drained
• 1 avocado, sliced
• 2 cups broccoli florets
• 1 cup shredded red cabbage
• 1 sweet potato, cubed
• 3 tbsp tahini
• 1 tbsp lemon juice + maple syrup

Method

1. Roast sweet potato, broccoli and chickpeas at 425°F (220°C) for 20 minutes with olive oil and smoked paprika.
2. Whisk tahini, lemon juice, maple syrup and warm water into a pourable sauce.
3. Divide grains between bowls.
4. Arrange vegetables, cabbage and avocado on top.
5. Drizzle generously with tahini sauce and sprinkle seeds.