Quinoa Buddha Bowl

Rinse 1 cup of quinoa under cold water until water runs clear. This removes the bitter coating.

In a pot, bring 2 cups of water to boil. Add rinsed quinoa and simmer for 15 minutes until water is absorbed. Fluff with a fork.

Preheat oven to 400°F. Chop beets, carrots, and broccoli into bite-sized pieces. Toss with 2 tbsp olive oil, salt, and pepper. Spread on baking sheet.

Roast vegetables for 25-30 minutes until tender and caramelized, stirring halfway through.

Drain and rinse canned chickpeas. Toss with 1 tbsp olive oil, cumin, paprika, and salt. Roast at 400°F for 20-25 minutes until crispy.

Make tahini dressing: whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1-2 tbsp water, and salt until smooth and pourable.

Assemble bowls: Start with fluffy quinoa base, arrange roasted vegetables and crispy chickpeas on top, add avocado slices, and drizzle with tahini dressing.