Rainbow Veggie Buddha Bowl with Creamy Tahini Dressing

Rainbow Veggie Buddha Bowl is one of the famous dishes for veggie lover. It is bright, colourful and packed with vitamins, fiber abnd plant based protein. Here is the method to prepare 

Ingredients 

• 1 cup cooked quinoa (or brown rice)

• 1 cup chickpeas (canned or cooked)

• 1 medium sweet potato (diced and roasted)

• 1 cup purple cabbage (thinly sliced)

• 1 cup cherry tomatoes (halved)

• 1 cup cucumber (sliced)

• 1 avocado (sliced)

• 1 cup shredded carrots

• 1 cup baby spinach or kale

• 1 tbsp olive oil (for roasting)

• Salt and pepper to taste

For Creamy Tahini Dressing

• 3 tbsp tahini (sesame seed paste)

• 2 tbsp lemon juice (or lime juice)

• 1 tbsp maple syrup (or honey)

• 1 garlic clove (minced)

• 2-3 tbsp water (to thin the dressing)

• Salt and pepper to taste

Instructions 

1. Roast the Sweet Potatoes

• • Heat the oven at 200 degree celsius
  • Toss diced sweet potatoes with olive oil, salt and pepper
  • Spread on a baking sheet and roast atleast for 202 -26 minutes until it gets slightly crispy

2. Prepare the Base

• Divide the quinoa or brown rice in two bowls

3. Assemble the veggies

• Take the roasted potatoes, chickpeas, purple cbbage, cherry tomatoes, cucumber, avocado, shredded carrots and spinach or kale in a section over the quinoa

4. Make the Tahini Dressing

• Take a small bowl, whisk the tahini together, lemon juice, maple syrup, minced garlic,salt and pepper
• Add water gradually until it looks creamy

5. Dressing 

• Drizzle the creamy tahini dressing over the Buddha Bowl
• Garnish with seasame seeds, fresh herbs, sprinkle chilli flakes for extra flavour