Rainbow Veggie Buddha Bowl

A gorgeous bowl packed with roasted vegetables, grains, greens, and the most addictive tahini dressing you'll ever taste.

INGREDIENTS

• 2 cups cooked quinoa or brown rice

• 1 pieces sweet potato cubed

• 1 cups canned chickpeas drained

• 1 cups red cabbage shredded

• 1 pieces cucumber sliced

• 1 pieces avocado sliced

• 1 cups edamame shelled

• 2 tablespoons olive oil

• 3 tablespoons tahini

• 2 tablespoons lemon juice

• 1 pieces garlic clove minced

• 2 tablespoons sesame seeds and hemp seeds to top

INSTRUCTIONS

1. Roast the sweet potato and chickpeas: Preheat oven to 200°C (400°F). Toss 1 pieces sweet potato cubed and 1 cups canned chickpeas drained with 2 tablespoons olive oil and seasoning. Spread on a baking tray and roast for 25 minutes until golden.

2. Make tahini dressing: Whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 1 pieces garlic clove minced, and 2-3 tbsp water until smooth and pourable. Add more water if needed until you reach a drizzleable consistency.

3. Build the bowl: Divide 2 cups cooked quinoa or brown rice between two bowls. Arrange 1 pieces sweet potato cubed, 1 cups canned chickpeas drained, 1 cups red cabbage shredded, 1 pieces cucumber sliced, 1 pieces avocado sliced, and 1 cups edamame shelled in sections around the bowl. Make it beautiful — eat with your eyes first!

4. Dress and serve: Drizzle the tahini dressing generously over everything. Sprinkle with 2 tablespoons sesame seeds and hemp seeds to top and serve immediately.

Nutritional Info (per serving):

 Calories: ~620 | Protein: 24g | Carbs: 72g | Fat: 26g | Fibre: 18g | Iron: 8mg

💡 Tip: Roast a big batch of sweet potato and chickpeas at the start of the week so you can throw together this bowl in under 5 minutes on busy days!

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