Rainbow Quinoa Buddha Bowl

Ingredients

• 1 cup quinoa
• 1 sweet potato, cubed
• 1 can chickpeas, drained and dried
• 2 tbsp olive oil, 1 tsp smoked paprika, salt
• 2 cups baby spinach or kale
• 1 avocado
• 1 cup red cabbage, shredded
• Tahini dressing
• ¼ cup tahini
• Juice of 1 lemon
• 1 small garlic clove
• 3–4 tbsp water, pinch of salt

Instructions

1. Roast sweet potato and chickpeas with oil, paprika and salt at 220°C (425°F) for 25 minutes.
2. Cook quinoa according to the package.
3. Whisk dressing ingredients until smooth and pourable.
4. Build bowls with quinoa, greens, roasted veg, chickpeas, cabbage and avocado. Drizzle with dressing.