Quinoa Buddha Bowl

Instructions

1. 1

   Cook quinoa according to package directions.

2. 2

   Preheat oven to 400°F. Cube sweet potato and drain chickpeas.

3. 3

   Toss sweet potato and chickpeas with olive oil, cumin, and paprika. Roast for 25 minutes.

4. 4

   Massage kale with a little olive oil and lemon juice.

5. 5

   Mix tahini with lemon juice and water for dressing.

6. 6

   Assemble bowls: quinoa base, topped with roasted vegetables, kale, and sliced avocado.

7. 7

   Drizzle with tahini dressing.