Vegan Rainbow Buddha Bowl Recipe

Ingredients:

• 1 cup quinoa
• 1 can (15oz) chickpeas, rinsed and drained
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 avocado, sliced
• 1 small beetroot, grated
• 1 small carrot, grated
• 2 cups baby spinach
• 1/4 cup almonds, sliced
• 1/4 cup dried cranberries
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

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.

This recipe is packed with colorful and healthy ingredients. The sweetness of the cranberries and crunchy texture of the almonds complement the dense and nutty flavor of the quinoa. The dish is full of vitamins and minerals, making it a nutritional bombshell. Enjoy!