Buddha Bowl

Ingredients

• •1 cup quinoa
• •1 can (15 oz) chickpeas, drained and rinsed
• •2 cups sweet potato, cubed
• •2 cups kale, chopped
• •1 cup shredded carrots
• •1 cup red cabbage, sliced
• •3 tablespoons tahini
• •2 tablespoons lemon juice
• •1 clove garlic, minced
• •2 tablespoons olive oil
• •to taste salt and pepper

Directions

1. 1Cook quinoa according to package directions (about 15 minutes), then fluff with a fork.
2. 2Toss sweet potato cubes and chickpeas with 1 tablespoon olive oil, salt, and pepper, then roast at 400°F for 20 minutes until golden.
3. 3Massage kale with remaining olive oil and a pinch of salt to soften.
4. 4Whisk tahini, lemon juice, minced garlic, 3 tablespoons water, salt, and pepper together to create dressing.
5. 5Assemble bowls by dividing quinoa among plates and arranging roasted vegetables, kale, carrots, and cabbage on top.
6. 6Drizzle tahini dressing over each bowl and serve immediately.

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