Vegan Chickpeas Buddabowl

The Base & Veggies

• 1/2 cup quinoa (uncooked)
• 2 cups kale or spinach, chopped
• 1 medium sweet potato, peeled and cubed
• 1/2 avocado, sliced
• 1/4 cup shredded red cabbage or grated beets

Crispy Chickpeas

• 1 can (15 oz) chickpeas, rinsed and thoroughly dried
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Lemon Tahini Dressing

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 2–3 tbsp warm water (to thin)
• Pinch of salt

1.Roast the Chickpeas and Sweet Potato:Preheat oven to 400°F (200°C).

Toss the cubed sweet potato with a drizzle of olive oil and salt on one side of a large baking sheet. On the other side, toss the dried chickpeas with 1 tbsp olive oil, paprika, cumin, garlic powder, salt, and pepper. Roast for 20-25 minutes until the sweet potatoes are fork-tender and the chickpeas are crispy.

2.Cook the Quinoa:

While the oven is roasting, rinse the quinoa under cold water. In a small pot, combine the quinoa with 1 cup of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork.

3.Whisk the Dressing:

In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, and salt. It will initially thicken and clump up. Gradually whisk in the warm water, one tablespoon at a time, until it reaches a smooth, pourable consistency.

4.Massage the Greens:Optional but recommended for kale.

If using kale, place it in your serving bowl with a few drops of olive oil and a pinch of salt. Rub the leaves with your hands for 30 seconds until they soften and turn dark green. (Skip this if using spinach).

5.Assemble the Bowl:

Start with a base of quinoa and your greens. Arrange the roasted sweet potatoes, crispy chickpeas, sliced avocado, and shredded cabbage in distinct sections on top. Drizzle generously with the lemon tahini dressing right before serving.