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Rainbow Buddha Bowl

A bright, filling bowl of grains, roasted veg and a lemon-tahini drizzle.

30 min · serves 2 · 480 kcal per serving

Ingredients

• 150g quinoa
• 1 sweet potato, cubed
• 1 cup chickpeas
• 2 cups kale
• 2 tbsp tahini
• 1 lemon
• Olive oil, salt

Method

1. Roast sweet potato and chickpeas at 200°C until caramelised. Give it about 25 minutes.
2. Cook the quinoa and massage the kale with a little oil and salt.
3. Whisk tahini with lemon juice and water to a pourable dressing.
4. Assemble everything in a bowl and drizzle generously.

Free to use. Photo credits are here.