Quinoa Buddha Bowl

A colorful power bowl — fluffy quinoa, roasted veggies and tahini drizzle.

Ingredients

• 1 cup quinoa
• 1 sweet potato cubed
• 1 cup chickpeas
• 2 cups kale
• 1 avocado
• 2 tbsp tahini
• 1 lemon juiced
• Olive oil, salt, paprika

Instructions

1. Roast sweet potato and chickpeas at 200°C for 20 minutes.
2. Cook quinoa in salted water 15 minutes.
3. Massage kale with olive oil and lemon.
4. Assemble bowls with all components.
5. Drizzle tahini-lemon dressing on top.

Tips

Taste as you go and adjust salt and spices to your liking. Every stove is different, so keep an eye on timings the first time you make this.