Quinoa Buddha Bowl

Ingredients

• 1 lightly seasoned, plain flavour ready-to-eat quinoa pouch
• 2 cups fresh rocket/salad leaves of choice
• 1 head broccoli
• 1 large/2 medium sweet potatoes
• 1 tin chickpeas
• 1 tbsp smoked paprika
• 1 tbsp cumin
• Olive oil
• 1 tsp chilli flakes
• 2 cooked beetroot
• A handful of cherry tomatoes
• 2 avocados
• 4 tbsp tahini
• 1 lemon
• Salt and pepper

Method

1. Chop the sweet potato into bite-sized chunks, then toss in oil, salt and pepper. Place in the oven for 30 minutes on 200°c.
2. Drain and rinse the chickpeas, then add to a tray along with the cumin, paprika, chilli, salt, pepper, and a drizzle of oil. Too until coated then place in the oven on the same heat for 25 minutes.
3. Steam the broccoli until bright and tender.
4. To 4 bowls, divide the rocket and cooked broccoli, then top with a drizzle of olive oil and a crack of black pepper.
5. Top the base with the ready to eat quinoa, and then add the sweet potato, chickpeas, beetroot, tomatoes, and avocado.
6. For the dressing, combine the tahini with 4 tbsp olive oil, salt and pepper. Add a splash of water if needed.
7. Drizzle over the dressing and enjoy!