Rainbow Buddha Bowl

Ingredients

• 1 cup cooked quinoa
• 1 cup roasted chickpeas
• 1 cup roasted sweet potato cubes
• 1 cup shredded red cabbage
• 1 avocado, sliced
• Handful baby spinach
• 3 tbsp tahini
• 1 tbsp lemon juice, 1 clove garlic, water to thin

Method

1. Roast sweet potato and chickpeas at 200°C for 25 minutes until crisp.
2. Whisk tahini, lemon juice, minced garlic and water into a pourable dressing.
3. Arrange quinoa, spinach and cabbage as the base of each bowl.
4. Top with sweet potato, chickpeas and avocado in colorful sections.
5. Drizzle generously with tahini dressing and serve.