Rainbow Buddha Bowl

Ingredients

• 1 cup quinoa, rinsed
• 1 can (400g) chickpeas, drained and rinsed
• 1 sweet potato, peeled and cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika, ½ tsp cumin, salt and pepper
• For dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove minced, 2–3 tbsp water, salt
• Toppings: sesame seeds, pumpkin seeds, fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). Cook quinoa: 1 cup quinoa with 2 cups water, bring to boil, reduce heat, cover and simmer 15 minutes. Fluff with a fork.
2. Toss sweet potato cubes with 1 tbsp olive oil, paprika, cumin, salt and pepper. Spread on a baking tray and roast 20 minutes.
3. Add broccoli and bell pepper to the tray, toss with remaining olive oil, and roast a further 10 minutes until tender and lightly charred.
4. Pat chickpeas completely dry. Toss with ½ tsp paprika and a pinch of salt. Roast on a separate tray for 20–25 minutes until crispy.
5. Make dressing: whisk tahini, lemon juice, garlic, and water together until smooth and pourable. Season with salt.
6. Shred red cabbage and toss with a squeeze of lemon and a pinch of salt.
7. Assemble bowls: divide quinoa between two bowls. Arrange roasted vegetables, chickpeas, raw cabbage, and sliced avocado in sections.
8. Drizzle generously with tahini dressing and scatter with sesame seeds, pumpkin seeds, and fresh parsley.

Chef's Notes

Meal prep tip: roast a double batch of vegetables and chickpeas on Sunday for bowls throughout the week.

Swap quinoa for brown rice, farro, or any grain you enjoy.

The tahini dressing will thicken in the fridge — just add a splash of water and stir to loosen.