Vegan Buddha Bowl
Yield: 2 servings
Ingredients:
1 cauliflower head, cut into florets
1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
1 sweet potato, chopped into 1” pieces
1–2 Tbsp. melted coconut oil
1 tsp. garlic powder
Sprinkle of paprika
Pinch of salt
1 ½ cups quinoa
1 ½ cups water
1 cup radishes, sliced
1 avocado, sliced
Arugula, to garnish
For the Lemon Tahini Dressing:
¼ cup tahini
2 Tbsp. nutritional yeast
Juice of 1 large lemon
Salt, to taste
2–4 Tbsp. water for thinning
Instructions:
Preheat oven to 400 degrees.
Roast veggies: In a large bowl, combine chickpeas, sweet potatoes, and cauliflower, then drizzle with melted coconut oil, garlic powder, paprika, and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 30–35 minutes, stirring once in between.
Cook the quinoa: In a medium pot add quinoa and water. Bring to a boil, uncover, reduce heat and simmer for 10 minutes. Remove from heat, cover and let rest for 10 minutes. Fluff with fork.
Make the dressing: In a small bowl mix together the tahini, nutritional yeast, lemon juice, salt and 2 tablespoons water, combine well. Add more water as needed to thin. If too thin, add a tad more tahini. Taste for flavor adding more salt or lemon to taste.
Serve: In individual bowls, divide the quinoa and place cooked vegetables on top. Add fresh arugula, radishes, and avocado. Drizzle a generous amount of sauce on top.