Vegan Buddha Bowl Packed with Flavorful Goodness

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 cup chickpeas (canned or cooked)
• 1 cup broccoli florets
• 1 whole avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 whole carrot, grated
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• to taste salt and pepper
• to taste fresh herbs (e.g., parsley or cilantro) for garnish

Instructions

1. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. Preheat the oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20-25 minutes until tender and slightly caramelized, flipping halfway through.
3. In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
4. In a small bowl, whisk together tahini, lemon juice, salt, and pepper. If it’s too thick, add a splash of water to reach desired consistency.
5. To assemble the Buddha bowl, start with a base of quinoa. Arrange roasted sweet potato, chickpeas, broccoli, sliced avocado, cherry tomatoes, and grated carrot on one side of the bowl.
6. Drizzle the tahini sauce over the toppings and sprinkle fresh herbs for garnish.