Ingredients:
- 1 cup cooked quinoa
- ½ cup cooked chickpeas
- ½ avocado, sliced
- 1 cup mixed greens
- 1 small carrot, shredded
- ¼ cup purple cabbage, shredded
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt and pepper to taste
Instructions:
- In a bowl, layer the quinoa, chickpeas, avocado, greens, carrot, and cabbage.
- In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper.
- Drizzle dressing over the bowl and serve.
Quinoa is a gluten-free grain that is high in fiber and protein and forms the base for the bowl. Sweet potato: High in antioxidants and they bulk up the bowl with some good-for-you carbs. Chickpeas: Chickpeas are a great source of protein and help to keep these buddha bowls plant based.
To make sure you get all the amino acids in your diet, it’s important to pair chickpeas with a whole grain that contains methionine, such as quinoa ( 10 , 13 ). Chickpeas are an excellent source of protein, which may aid weight management and boost bone health.
