Vegan Buddha Bowl
INGREDIENTS
1 cup cooked quinoa
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
1 avocado, sliced
1 cup roasted vegetables (like sweet potatoes, broccoli, or bell peppers)
1 cup fresh greens (like spinach or kale)
Tahini dressing (store-bought or homemade)
PREPARATION
Preheat oven to 400°F (200°C).
Toss the chickpeas with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
In a bowl, layer the cooked quinoa, roasted chickpeas, avocado slices, roasted vegetables, and fresh greens.
Drizzle with tahini dressing and serve immediately.