Quinoa Buddha bowl with tahini dressing | Nourish plant-based living

Ingredients

• Serves: 2
• True
• INGREDIENTS
• ¾ cup tricolour quinoa, washed and drained
• False
• 1½ cups water
• 2 tbsp oil
• 150g sweet potato, peeled and thinly sliced
• 200g baby spinach, rinsed
• 5 garlic cloves, minced
• 1 pinch of salt, to taste
• 1 cup chickpeas (canned), drained and rinsed
• 1 avocado, cut in half
• ¼ cup fermented vegetables of choice
• Lemon wedges, to serve
• DRESSING
• 6 tbsp hulled tahini
• 4–8 tbsp water (see tip)
• 1½ tbsp lemon juice
• 2 tsp maple syrup
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp cumin powder