Rainbow Quinoa Buddha Bowl

A colorful, protein-packed bowl with roasted chickpeas, fresh veggies, and a creamy tahini-lemon dressing.

INGREDIENTS
• 1 cups quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cups canned chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• 1 teaspoons ground cumin
• 0.5 teaspoons smoked paprika
• 1 medium carrot, julienned
• 1 cups cherry tomatoes, halved
• 1 cups red cabbage, shredded
• 1 ripe avocado, sliced
• 2 cups baby spinach or kale
• 3 tablespoons tahini
• 1 fresh lemon, juiced
• 1 teaspoons maple syrup
• 1 garlic clove, minced
• 2 tablespoons water, to thin dressing
• 0.5 teaspoons salt

STEPS
1. Cook the quinoa: Combine 1 cups quinoa, rinsed and 2 cups vegetable broth or water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and quinoa is fluffy.

2. Roast the chickpeas: Toss 1 cups canned chickpeas, drained and rinsed with 3 tablespoons olive oil, divided (use 1 tbsp), 1 teaspoons ground cumin, and 0.5 teaspoons smoked paprika. Spread on a baking sheet and roast at 400°F (200°C) until golden and slightly crisp.

3. Prep the vegetables: While the quinoa and chickpeas cook, prepare 1 medium carrot, julienned, 1 cups cherry tomatoes, halved, 1 cups red cabbage, shredded, 1 ripe avocado, sliced, and 2 cups baby spinach or kale.

4. Make the tahini dressing: Whisk together 3 tablespoons tahini, 1 fresh lemon, juiced, 1 teaspoons maple syrup, 1 garlic clove, minced, 2 tablespoons water, to thin dressing, and 0.5 teaspoons salt until smooth and pourable. Add more water if needed.

5. Assemble the bowls: Divide the quinoa between bowls. Arrange the roasted chickpeas, carrot, tomatoes, cabbage, avocado, and greens on top in sections.

6. Finish and serve: Drizzle generously with the tahini dressing and the remaining 3 tablespoons olive oil, divided just before serving.