Chickpea and Quinoa Buddha Bowl | DishGen Recipe

Ingredients

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 cup roasted sweet potatoes, cubed
• 1 cup steamed broccoli florets
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumber
• 1 avocado, sliced
• ¼ cup sunflower seeds
• Fresh cilantro, for garnishFor the dressing:
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1 teaspoon tamari or low sodium soy sauce
• Salt and pepper to taste