Roasted Veggie and Quinoa Buddha Bowl

Ingredients

• 1 cup cooked quinoa, mixed with fresh herbs
• 2 cups massaged fresh kale
• 1 large sweet potato, diced and roasted
• 1/2 lb Brussels sprouts, halved and roasted
• 1 cup spiced chickpeas, roasted
• 1/4 cup pomegranate seeds
• 1/4 cup toasted pumpkin seeds
• 2 tbsp tahini dressing
• Optional: Sliced avocado, chopped cilantro, a pinch of sumac

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potato and halved Brussels sprouts with olive oil, salt, and pepper; roast on a sheet pan for 25-30 minutes until tender.
3. In a separate pan or during the last 15 minutes of roasting, cook spiced chickpeas until crispy.
4. In a large bowl, divide the herb-mixed quinoa and massaged kale into two portions.
5. Arrange the roasted sweet potatoes, Brussels sprouts, and chickpeas in distinct sections over the base.
6. Top with pomegranate seeds and toasted pumpkin seeds.
7. Drizzle generously with tahini dressing and garnish with optional avocado, cilantro, or sumac before serving.