Quinoa Buddha Bowl with Tahini Dressing

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, sliced
• 1 cup baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 medium carrot, shredded
• 2 tablespoons tahini
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar (for quick pickle)

Instructions

1. Cook quinoa according to package directions (usually 1 cup quinoa to 2 cups water, simmer 15 minutes). Fluff with a fork and set aside.
2. Quick-pickle the red onion: toss sliced onion with apple cider vinegar and a pinch of salt. Let sit while you prep everything else.
3. Preheat oven to 400°F (200°C). Toss drained chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until crispy.
4. Make the tahini dressing: whisk together tahini, lemon juice, 2-3 tablespoons warm water, and a pinch of salt until smooth and pourable.
5. Assemble the bowls: divide quinoa between two bowls. Arrange spinach, cherry tomatoes, shredded carrot, avocado slices, and pickled onions on top.
6. Add the crispy roasted chickpeas and drizzle generously with tahini dressing. Serve immediately.

Notes

• Add a soft-boiled egg or crumbled feta if you want extra protein (not vegan).
• Swap quinoa for brown rice or farro for a different texture.
• The crispy chickpeas are best eaten right away - they soften as they sit.