Nourishing Quinoa and Chickpea Buddha Bowl with Creamy Tahini Dressing

Rinse the quinoa under cold water. In a pot, combine quinoa with 1 cup of water. Bring to a boil, then reduce to a simmer, cover, and cook for 12-15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.

Roast the Sweet Potatoes:

Preheat the oven to 400°F (200°C). Toss the diced sweet potato with a drizzle of olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy on the edges.

Prepare the Chickpeas:

In a skillet, heat a small amount of olive oil over medium heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until slightly crispy and golden. Season with salt and pepper.

Make the Tahini Dressing:

In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and water until smooth and creamy. Adjust the consistency with more water if needed. Season with salt and pepper to taste.

Assemble the Buddha Bowl:

Divide the cooked quinoa (or rice) between bowls. Top with roasted sweet potatoes, crispy chickpeas, and a drizzle of creamy tahini dressing. Garnish with fresh herbs or greens if desired.

Serving and Storage Tips: