Vegan Buddha Bowl
Nutrition per serving
| Calories | 692 kcal |
| Protein | 25 g |
| Carbs | 108.7 g |
| Fats | 19.2 g |
| Saturated Fat | 2.7 g |
| Monounsaturated Fat | 6.1 g |
| Polyunsaturated Fat | 8.7 g |
| Sugars | 15 g |
| Fiber | 20.1 g |
| Sodium | 320 mg |
Ingredients
| Quinoa | |
| Sweet Potato | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Pumpkin Seeds | |
| Cherry Tomatoes | |
| Romaine Lettuce | |
| Tahini | |
| Lemon Juice |
1. Cut the sweet potato into chunks, then add to a saucepan of water and boil for 20 minutes.
2. Cook the quinoa according to packet instructions.
3. Dice the tomatoes and drain/rinse the chickpeas.
4. Mix together the tahini, lemon juice and a pinch of salt and pepper.
5. Place the quinoa in a bowl and top with the chickpeas, pumpkin seeds, tomatoes, lettuce and sweet potato. Drizzle over the tahini dressing.