Vegan Buddha Bowl

Ingredients

• 1 cup Quinoa (Rinsed and drained)
• 2 cups Vegetable broth (For cooking quinoa)
• 1 can Chickpeas (Drained and rinsed)
• 1 cup Cherry tomatoes (Halved)
• 1 medium Cucumber (Diced)
• 1 large Avocado (Sliced)
• 2 cups Spinach (Fresh, packed)
• 3 tablespoons Tahini (For dressing)
• 2 tablespoons Lemon juice (Freshly squeezed)
• 1 teaspoon Garlic powder (For dressing)
• to taste Salt
• to taste Black pepper
• 1 tablespoon Olive oil (For sautéing spinach)

Instructions

1. 1

   In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

3. 3

   While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Remove from heat.

4. 4

   In a small bowl, whisk together tahini, lemon juice, garlic powder, salt, and black pepper until smooth. If it's too thick, add a small amount of water to reach desired consistency.

5. 5

   In serving bowls, layer the cooked quinoa, sautéed spinach, chickpeas, cherry tomatoes, cucumber, and avocado.

6. 6

   Drizzle the tahini dressing over the top of each bowl. Serve immediately and enjoy!