Vegan Buddha Bowl

Ingredients

• 1 can chickpeas (15 oz; drained and rinsed)
• 2 sweet potatoes (peeled and cubed)
• 2 tbsp olive oil, divided
• 1 tsp paprika
• 1 tsp cumin
• salt and pepper
• 2 cup quinoa
• 2 cup massaged kale (with lemon and olive oil)
• 1 cup red cabbage
• 1 avocado (sliced)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2-3 tbsp warm water
• sesame seeds, for garnish

Steps

1. 1

   Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper. Toss chickpeas with remaining oil, smoked paprika, and cumin.

2. 2

   Spread on a baking sheet (keep separate). Roast for 25 minutes until sweet potatoes are tender and chickpeas are crispy.

3. 3

   Make tahini dressing: whisk tahini, lemon juice, maple syrup, and warm water until smooth and pourable.

4. 4

   Assemble bowls with quinoa, massaged kale, red cabbage, roasted sweet potatoes, crispy chickpeas, and avocado.

5. 5

   Drizzle with tahini dressing and sprinkle with sesame seeds.