Roasted Chickpea Buddha Bowl

Steam quinoa according to package directions, but add ginger to the pot for a fragrant and subtle flavor. Once prepared, set aside.
Preheat the oven to 375 and place beets on a pre-greased baking sheet. Roast for 30 minutes until tender. Remove from heat and allow to cool before slipping off the skins and slicing thinly. *For a shortcut, you could purchase already roasted or steamed beets.
In an oven-safe skillet, toss chickpeas with olive oil, coriander and fresh rosemary. Roast in oven at 375 for 10 minutes until chickpeas become golden and toasty. Place in broiler for a few minutes on high to achieve a little char color, remove from heat and set aside
Prepare your tahini in a small mixing bowl add your tahini paste with fresh lemon juice sea salt and water. Stir until creamy salad dressing-like texture occurs. If your tahini paste seizes up or is too thick, just add a little bit more water.
Create your bowl by putting some of the ginger quinoa in the bottom of the bowl as a base. Line your veggies up in rows side-by-side on top of the quinoa to make a beautiful visual effect. Drizzle with a generous portion of the prepared tahini dressing and top with fresh mint. Enjoy.

Quinoa $3.99 (16 oz) | $.66

Ginger $1.59 (4 oz) | $.20

Spinach $1.49 (1 bunch) | $.37

Beets $1.09 (1 bunch) | $.27

Avocado $.50 (1 whole) | $.50

Organic chickpeas $1.00 (14 oz) | $.57

Rosemary $.99 (1 bunch) | $.09

Coriander seeds $.88 (1.25 oz) | $.14

Olive oil $8.99 (1 qt) | $.14

Mint $.99 (1 bunch) | $.09

Tahini paste $3.49 (10.6 oz) | $.65

Lemon $1.99 (1 lb) | $.38

Check out our other recipes