🌱Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup broccoli, cut into florets
• 1 1/2 cups chopped dinosaur kale
• 3 green onions, sliced
• 1 carrot, shredded
• 1 avocado, pitted and diced
• 1/2 red bell pepper, seeded and diced
• 1/2 cup cherry tomatoes, halved
• 1 cup canned chick peas, rinsed and drained

     Dressing:

• 2 tablespoons tahini
• 2 tablespoons water
• 1 1/2 teaspoon maple syrup
• 2 tablespoons balsamic vinegar
• 1 ½ teaspoons lemon juice
• 1 garlic clove
• 1 tablespoon chopped fresh parsley
• ½ teaspoon white miso paste (optional)
• ½ teaspoon sea salt

👩‍🍳Directions

1. Place the dressing ingredients into a blender and blend until smooth and creamy. You can also whisk the dressing but using a blender will help to emulsify the ingredients.
2. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed.
3. Lightly steam broccoli and kale in a small amount of water until the colors are bright green.
4. Add the green onions, carrot, avocado, bell pepper, tomatoes, and chickpeas to a large mixing bowl along with the steamed kale and broccoli. Toss to combine.
5. Assemble Buddha bowl by placing warm quinoa in a bowl and tossing with veggies and chick peas. Drizzle tahini dressing over the top and serve.

✏️ Tips & Hints

• A Buddha bowl is a versatile dish. So, if you like, change the veggies, add baked tofu, or use any grain you prefer.