Vegan Power Bowl

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Prepare the Quinoa

• 50g Quinoa, Uncooked

Cook quinoa according to package instructions. Then set aside to cool down.

_{Step 2/4}

Roast the Vegetables

• 100g Sweet Potato
• 50g Brocolli Florets
• 1/2 Red Bell Pepper
• 2 tsp Olive Oil
• 1 tsp Paprika
• 1/4 tsp Chili Powder

Preheat your oven to 176°C (350°F). Toss the diced sweet potato, broccoli florets, and red bell pepper slices with olive oil, paprika, chili powder (if using), salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

_{Step 3/4}

Prepare the Dressing

• 1 tbsp Tahini
• 1 tsp Lemon Juice
• 1 Clove Garlic

In a small bowl, whisk together tahini, lemon juice, minced garlic, and a hint of water until smooth. Adjust the water to reach your desired consistency. Season with salt and pepper to taste.

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Assemble the Power Bowl

• 50g Drained Chickpeas
• 20g Red Cabbage
• 1/2 Small Avocado
• 1 tbsp Pumpkin Seeds

In a large bowl, combine the cooked quinoa, chickpeas, roasted sweet potato, broccoli, red bell pepper, avocado, red cabbage, and pumpkin seeds. Drizzle with the tahini dressing and toss gently to combine.