Vegan Buddha Bowl Recipe

Preparation Instructions

1. 1

   Cook the Quinoa

   In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

2. 2

   Prepare the Kale

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped kale and sauté for about 5 minutes until wilted. Season with salt and black pepper.

3. 3

   Toss the Chickpeas

   In the same skillet, add drained chickpeas and cook for an additional 3-4 minutes until heated through. Add a drizzle of olive oil if desired.

4. 4

   Make the Tahini Dressing

   In a small bowl, whisk together 2 tablespoons of tahini, 1 tablespoon of lemon juice, 1-2 tablespoons of water to thin, and salt to taste.

5. 5

   Assemble the Bowl

   In a large bowl, layer the cooked quinoa, sautéed kale, chickpeas, and sliced avocado. Drizzle with tahini dressing and serve.