Vegan Buddha Bowl

Ingredients

• • 1 cup quinoa
• • 1 sweet potato, cubed
• • 400g canned chickpeas, drained
• • 2 tbsp olive oil
• • 1 tsp ground cumin
• • 2 cups baby spinach
• • 1 avocado, sliced
• • 3 tbsp tahini
• • 1 tbsp lemon juice
• • 2 tbsp water
• • Salt

Method

1. Heat oven to 200°C. Toss the sweet potato and chickpeas with olive oil, cumin and salt, and roast for 25-30 minutes until tender and golden.
2. Cook the quinoa to packet instructions.
3. Whisk the tahini, lemon juice and water together to make a dressing, adding more water if needed.
4. Divide the quinoa, roasted vegetables, spinach and avocado between bowls.
5. Drizzle generously with the tahini dressing.