Lunch
Rainbow Buddha Bowl
A colorful, nutrient-packed bowl with quinoa, roasted chickpeas, fresh vegetables, and tahini dressing.
Time
30 mins
Difficulty
Easy
Servings
2
Ingredients
- •1 cup quinoa
- •1 can chickpeas, drained
- •2 cups mixed greens
- •1 avocado, sliced
- •1 cup cherry tomatoes, halved
- •1/2 cup shredded purple cabbage
- •1/4 cup tahini
- •2 tbsp lemon juice
- •1 tbsp olive oil
- •Salt and pepper to taste
Instructions
- 1Cook quinoa according to package directions and let cool.
- 2Preheat oven to 400°F. Toss chickpeas with olive oil, salt, and pepper. Roast for 20 minutes until crispy.
- 3Make tahini dressing by whisking together tahini, lemon juice, and 2-3 tbsp water until smooth.
- 4Divide quinoa between two bowls.
- 5Arrange greens, roasted chickpeas, avocado, tomatoes, and cabbage on top of quinoa.
- 6Drizzle with tahini dressing and serve immediately.