Chickpea Buddha Bowl

Servings: 2-3

Ingredients:

-1/2 c. dry Quinoa

-1 c. Water

-1 Sweet Potato - cubed

-1 Yellow Bell Pepper - chopped

-1/2 Red Onion - chopped

-1 c. Brussels Sprouts - halved

-1/2 can Chickpeas - drained

-2 tbsp. Olive Oil

-Garlic Powder

-Paprika

-Cumin

-1-2 c. Raw Spinach

-Sriracha

-Sesame Seeds

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Dressing:

- 1-2 tbsp. Tahini

-1/2 Lemon- juiced

-1 tbsp. Maple Syrup

-1 tsp. Apple Cider Vinegar

-1 tsp. Garlic Powder

-1 tsp. Paprika

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Directions:

1. Preheat oven to 425 degrees

2. Line a baking sheet with parchment paper and place the veggies and chickpeas

3. Drizzle olive oil and spices onto veggies and chickpeas and toss

4. Place into the oven for about 20-25 minutes

5. In a small pot, heat up 1 c. of water until boiling

6. Once boiling, add the dry quinoa, reduce heat to a simmer, and cook for 15 minutes

7. While this is cooking, assemble the tahini dressing by putting the listed ingredients into a small bowl and whisking them together until reaching the desired taste and texture (if the dressing is too thick, add some water to thin it out)

8. Assemble the bowl by placing the raw spinach and quinoa in the bottom of the bowl, followed by the cooked vegetables, tahini dressing, sriracha drizzle and sesame seeds.