Rainbow Buddha Bowl

Instructions

1. 1

   Cook quinoa according to package directions. Fluff with a fork and set aside.

2. 2

   Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.

3. 3

   While the sweet potato roasts, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and 2-3 tbsp warm water until smooth.

4. 4

   Warm the chickpeas in a small pan with a pinch of cumin and smoked paprika for 3-4 minutes.

5. 5

   Divide quinoa between two bowls. Arrange sweet potato, avocado, red cabbage, carrots, chickpeas, and edamame in sections over the quinoa.

6. 6

   Drizzle generously with tahini dressing and sprinkle with sesame seeds. Serve immediately.