Vegan Buddha Bowl with Peanut Sauce | PEKIS Recipes

Ingredients

• **For the bowl:
• 200 g (1 cup) quinoa or brown rice, uncooked
• 400 g (2 cups) canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt (¼ tsp)
• 1 medium carrot, julienned
• 1 small cucumber, sliced
• 1 red bell pepper, thinly sliced
• 100 g (3.5 oz) purple cabbage, shredded
• 100 g (3.5 oz) fresh spinach or kale
• 1 avocado, sliced
• 1 tbsp sesame seeds or crushed peanuts for garnish
• **For the peanut sauce:
• 60 ml (¼ cup) creamy peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free option)
• 1 tbsp maple syrup or agave syrup
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 30 ml (2 tbsp) water (adjust for consistency)