Vegan Buddha Bowl with Tahini Dressing 🌿💚

Ingredients

• 1 medium sweet potato, peeled and diced
• cup cooked quinoa
• 1 cup broccoli florets
• 1/2 cup canned chickpeas, drained and rinsed
• 1/2 cucumber, sliced
• 1/2 cup shredded red cabbage
• 1 small tomato, diced
• 1 tbsp sesame seeds
• 1 tbsp olive oil
• alt & pepper to taste
• For the tahini dressing:
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (add more to thin)
• 1 tsp maple syrup or agave
• Pinch of salt

Instructions

• Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20–25 minutes until tender and slightly crispy.
• Steam or blanch the broccoli for 2–3 minutes until just tender but still bright green and crisp.
• Prepare the dressing: Whisk together tahini, lemon juice, maple syrup, salt, and water until smooth. Add more water to thin if needed.
• Assemble the bowls: Divide the quinoa between two bowls. Arrange the roasted sweet potato, broccoli, chickpeas, cucumber, red cabbage, and diced tomato in neat sections.
• Drizzle with the tahini dressing, sprinkle sesame seeds on top, and serve immediately.