Buddha Bowl with Creamy Tahini Sauce

Ingredients (Serves 2–3)
For the Bowl:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon smoked paprika
Salt & pepper to taste
1 cup baby spinach or kale, chopped
1 carrot, shredded or thinly sliced
1 cucumber, sliced
1 avocado, sliced
½ cup red cabbage, shredded
1 tablespoon pumpkin seeds (optional)


For the Tahini Sauce:
⅓ cup tahini
Juice of 1 lemon
2 tablespoons water (add more for thinner sauce)
1 clove garlic, minced
1 tablespoon olive oil
Salt to taste

Directions
Cook the quinoa: In a saucepan, bring 2 cups of water or broth to a boil. Add 1 cup quinoa, reduce to simmer, and cook 12–15 minutes until liquid is absorbed. Fluff with fork.
Roast the chickpeas (optional): Toss chickpeas with olive oil, paprika, salt, and pepper. Bake at 400°F for 20 minutes or until slightly crispy.
Make the tahini sauce: In a bowl, whisk together tahini, lemon juice, garlic, olive oil, and water until smooth and creamy. Add salt to taste.

Assemble the bowl:
Start with a base of quinoa and greens.
Top with chickpeas, carrots, cucumber, avocado, cabbage, and any extras.
Drizzle tahini sauce over the top.
Garnish with pumpkin seeds or extra herbs if desired.