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Pure Maple Syrup from Canada
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Buddha Bowl with Maple Tahini

INGREDIENTS:

  • 30 ml olive oil
  • 100 g broccoli
  • 1 Red bell pepper, chopped
  • 1 cup carrots
  • 1 cup baby corn
  • ¾ tsp paprika powder
  • 425 gm chickpea
  • ¾ tsp garlic powder
  • 1 tsp chili powder
  • Lime zest
  • 1 cup Quinoa
  • 4-5 lettuce leaves
  • 50 g Cherry tomatoes
  • 1 avocado
  • 1 pomegranate
  • 50 g asparagus
  • Lime Juice

Maple Tahini:

  • 50 gm sesame paste
  • 5 gm grated garlic
  • 100 ml avocado oil
  • 15 ml white vinegar
  • Salt  and pepper to taste
  • 30 ml pure maple syrup

METHOD:

  1. Preheat oven and add the veggies bare baking sheet. Drizzle both with a bit of oil.
  2. Bake for 10 minutes, then flip the veggies. Drizzle a bit of olive oil and season with a salt and pepper to bake for another 10 minutes.
  3. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  4. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently.
  5. Prepare dressing by adding sesame paste, avocado oil, white vinegar, maple syrup, salt and pepper to a mixing bowl and whisking to combine. Set aside.
  6. Add Quinoa, chickpea and all the vegetables to a bowl.
  7. Pour the Maple Tahini on the Buddha Bowl to serve.