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.