Quinoa & Chickpea Buddha Bowl

A colorful, nutrient-dense bowl perfect for plant-based athletes.

Ingredients

• 1/2 cup quinoa, uncooked
• 1 can chickpeas, rinsed
• 1 sweet potato, cubed
• 2 tbsp tahini
• Lemon juice

Instructions

1. Cook quinoa.
2. Toss chickpeas and sweet potato in olive oil and roast at 400°F for 25 mins.
3. Whisk tahini and lemon juice with a splash of water for dressing.
4. Assemble bowls and drizzle dressing.