Roasted Vegetable Buddha Bowl

Ingredients

• 1 cup quinoa, cooked
• 1 sweet potato, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh herbs for garnish

Instructions

1. 1

   1. Preheat oven to 425°F 2. Toss vegetables and chickpeas with olive oil, cumin, paprika, salt, and pepper 3. Roast for 25-30 minutes until tender 4. Mix tahini, lemon juice, garlic, and water to make dressing 5. Assemble bowls with quinoa, roasted vegetables, and chickpeas 6. Drizzle with tahini dressing and garnish with herbs