Healthy Buddha Bowl with Roasted Chickpeas

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 cups mixed greens, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 avocado avocado, sliced

• 1 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon maple syrup
• 2 tablespoons water, to thin
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. 03
   While the quinoa cooks, spread the chickpeas on a baking sheet. Drizzle with olive oil, and sprinkle with cumin, paprika, and salt. Toss to coat evenly.
4. 04
   Roast the chickpeas in the preheated oven for 20-25 minutes, stirring once halfway through, until golden and crispy.
5. 05
   In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and enough water to reach your desired dressing consistency.
6. 06
   To assemble the bowls, divide the quinoa, roasted chickpeas, mixed greens, cherry tomatoes, cucumber, and avocado among four bowls.
7. 07
   Drizzle the tahini dressing over each bowl and serve immediately.