Vegan Rainbow Buddha Bowl

Ingredients

• 150g quinoa, cooked
• 1 tin (400g) chickpeas, drained
• 1 sweet potato, cubed and roasted
• 1 avocado, sliced
• 100g red cabbage, shredded
• 1 carrot, grated
• 2 tbsp tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• Salt and pepper

Method

1. 1

   Roast sweet potato at 200°C for 20 minutes.

2. 2

   Whisk tahini, lemon juice, garlic, and 2 tbsp water for dressing.

3. 3

   Arrange quinoa, chickpeas, sweet potato, avocado, cabbage, and carrot in bowls.

4. 4

   Drizzle with tahini dressing and season.