Vegan Rainbow Buddha Bowl Recipe
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Ingredients
Instructions
- 1
Preheat the oven to 400°F.
- 2
Rinse the quinoa and place it in a pot with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- 3
In a mixing bowl, whisk together the tahini, olive oil, lemon juice, garlic, 1/4 tsp salt, and 2 tbsp of water until a smooth dressing forms.
- 4
Spread chickpeas on a baking tray, sprinkle salt and pepper over them and roast them for 15 to 20 minutes, until browned and crispy.
- 5
In a large salad bowl, combine cooked quinoa, chickpeas, baby spinach, grated beetroot and carrot, and bell peppers.
- 6
Top with sliced avocado, sliced almonds and dried cranberries and drizzle dressing over the top.
