Colorful Buddha Bowl Fusion (Print Version)

A nourishing grain bowl loaded with colorful veggies, spiced chickpeas, creamy avocado, and tahini dressing.

# Ingredients:

→ Grains

01 - 240 g quinoa, uncooked
02 - 480 ml water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and diced
05 - 1 red bell pepper, chopped
06 - 1 zucchini, sliced
07 - 1 cup broccoli florets
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and black pepper to taste

→ Spiced Chickpeas

12 - 400 g canned chickpeas, drained and rinsed
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon ground coriander
16 - 1/4 teaspoon cayenne pepper (optional)
17 - Salt to taste

→ Fresh Ingredients

18 - 1 large avocado, sliced
19 - 1 cup red cabbage, thinly shredded
20 - 1 medium carrot, julienned
21 - 2 tablespoons fresh cilantro, chopped

→ Tahini Dressing

22 - 60 ml tahini
23 - 2 tablespoons lemon juice
24 - 2 tablespoons water, plus more as needed
25 - 1 clove garlic, minced
26 - 1/2 teaspoon maple syrup or agave syrup
27 - Salt to taste

# Steps:

01 - Preheat the oven to 220°C. Line two baking sheets with parchment paper.
02 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes covered, then fluff gently with a fork.
03 - Arrange sweet potato, red bell pepper, zucchini, and broccoli florets on a baking sheet. Drizzle with olive oil, sprinkle over smoked paprika, ground cumin, salt, and pepper. Toss to coat evenly. Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
04 - Toss chickpeas with olive oil, ground cumin, ground coriander, cayenne pepper (if desired), and salt. Spread on a separate baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway, until chickpeas are golden and crisp.
05 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, maple syrup or agave, and salt until smooth. Add additional water, one teaspoon at a time, for a thinner consistency if preferred.
06 - Divide cooked quinoa among four serving bowls. Arrange roasted vegetables, crispy chickpeas, avocado slices, red cabbage, and carrot over the grains. Drizzle generously with tahini dressing and garnish with chopped cilantro.

# Notes:

01 - Quinoa can be substituted with cooked brown rice, farro, or couscous as desired.
02 - Add toasted pumpkin seeds or sesame seeds for extra crunch and flavor.
03 - Pair with a dry white wine such as Sauvignon Blanc or a glass of fresh mint tea.
04 - For a thinner dressing, incorporate extra water gradually, one teaspoon at a time.

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