Buddha Bowl with Tahini Dressing

Instructions

1. Prepare the quinoa
   In a medium saucepan, combine quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
2. Roast the sweet potatoes
   Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
3. Prepare the chickpeas
   Pat chickpeas dry with a paper towel. Toss with a drizzle of olive oil, salt, and pepper. Add to the baking sheet with sweet potatoes for the last 15 minutes of roasting to warm through and crisp slightly.
4. Make the tahini dressing
   In a small bowl, whisk together tahini, lemon juice, minced garlic, water, maple syrup, salt, and pepper until smooth and creamy. Add more water if needed to achieve desired consistency.
5. Prepare the kale
   Place chopped kale in a large bowl. Add a teaspoon of olive oil and a pinch of salt. Massage the kale with your hands for 1-2 minutes until it softens and becomes darker in color.
6. Assemble the bowls
   Divide the quinoa among four bowls. Arrange the roasted sweet potatoes, chickpeas, massaged kale, shredded cabbage, and avocado slices on top in separate sections.
7. Dress and serve
   Drizzle each bowl with tahini dressing. Sprinkle with additional seasonings if desired, such as sesame seeds, hemp seeds, or red pepper flakes. Serve immediately.