Rainbow Buddha Bowl

Ingredients

• 100 g dry quinoa
• 1 can (400 g) chickpeas, drained
• 1 small carrot, grated
• ½ cucumber, sliced
• 1 ripe avocado, sliced
• 2 handfuls baby spinach
• 2 tbsp tahini, 1 tbsp lemon juice
• 1 tbsp olive oil; salt and black pepper

Method

1. Rinse quinoa; simmer in 200 ml water for 12–15 minutes. Cover off heat for 5 minutes, then fluff.
2. Pat chickpeas dry. Toss with olive oil, salt and pepper; sauté for 6–8 minutes until warm and golden.
3. Whisk tahini with lemon juice and 2–3 tbsp water until pourable.
4. Divide quinoa, spinach, carrot, cucumber, avocado and chickpeas between bowls. Drizzle with dressing.