Vegan 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, then fluff with a fork.
2. Roast the sweet potatoes
   Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 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 caramelized, turning halfway through.
3. Prepare the chickpeas
   In a bowl, toss chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon cumin, salt, and pepper. Spread on a separate baking sheet (or add to the sweet potatoes halfway through their cooking time) and roast for 10-15 minutes until crispy.
4. Sauté the kale
   Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add kale and a pinch of salt, and sauté for 3-4 minutes until wilted but still bright green.
5. Make the tahini dressing
   In a small bowl, whisk together tahini, lemon juice, maple syrup, remaining olive oil, and 2-3 tablespoons of water until smooth. Season with salt and pepper to taste. 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, red cabbage, and carrot in sections on top of the quinoa.
7. Finish and serve
   Drizzle each bowl with tahini dressing and sprinkle with pumpkin seeds. Serve immediately or refrigerate components separately and assemble when ready to eat.