Summer Veggie Buddha Bowl With Creamy Tahini Dressing | Simply Delicious

Ingredients

• 1 cup quinoa, uncooked
• 1 medium sweet potato, peeled and diced
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup chickpeas, cooked and drained
• 1 cup cucumber, diced
• 1 tablespoon olive oil
• Salt & black pepper, to taste
• Fresh parsley or cilantro
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon maple syrup
• 2 tablespoons 2–3 water
• Salt & pepper, to taste