SafePlates

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1 cup chickpeas, drained, rinsed, and patted dry
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Optional spices: 1/4 teaspoon cumin or coriander
• 1 avocado, sliced
• 1 small beet, peeled and grated
• 1 carrot, peeled and grated
• 1/2 cup red cabbage, shredded
• 1/2 cup cucumber, sliced
• 1/4 cup hummus
• 2 tablespoons pumpkin seeds
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Fresh lemon juice, for serving
• Optional dressing: 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon tahini, a pinch of garlic powder

Instructions

1. Start by cooking the quinoa. Rinse the quinoa under cold water, then combine it with 2 cups of water and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
2. While the quinoa is cooking, prepare the chickpeas. Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, garlic powder, and optional spices (cumin or coriander). Spread them on a baking sheet and roast in the oven for about 20-25 minutes, or until crispy.
3. Assemble the Buddha bowl. In a large bowl or on a plate, start with a base of quinoa. Arrange the avocado slices, grated beet, grated carrot, shredded cabbage, cucumber slices, and roasted chickpeas on top of the quinoa. Add a dollop of hummus in the center.
4. Sprinkle the pumpkin seeds and sesame seeds over the bowl. Season with salt and pepper to taste. Drizzle with fresh lemon juice just before serving. Optionally, whisk together the olive oil, lemon juice, tahini, and a pinch of garlic powder for a simple dressing and drizzle over the bowl.
5. Enjoy your colorful and nutritious Vegan Buddha Bowl!