Quinoa Buddha Bowl

Instructions

1. Cook the quinoa
   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand for 5 minutes.
2. Roast sweet potatoes
   Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1/2 tablespoon olive oil, 1/2 teaspoon cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy, turning halfway through.
3. Prepare chickpeas
   In a skillet, heat remaining 1/2 tablespoon olive oil over medium heat. Add chickpeas, remaining 1/2 teaspoon cumin, salt, and pepper. Cook for 5-7 minutes until slightly crispy, stirring occasionally.
4. Sauté the kale
   In the same skillet, add kale with a splash of water. Cook for 2-3 minutes until wilted but still bright green. Season with a pinch of salt.
5. Make tahini dressing
   In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
6. Assemble the bowls
   Divide cooked quinoa among four bowls. Arrange roasted sweet potatoes, crispy chickpeas, sautéed kale, sliced avocado, cherry tomatoes, and red cabbage on top of the quinoa.
7. Finish and serve
   Drizzle tahini dressing over each bowl. Serve immediately or store components separately in the refrigerator for meal prep, assembling just before eating.