Vegan Power Bowl

_{Step 1/4}

Prepare the Quinoa

• 50g Quinoa, Uncooked

Cook quinoa according to package instructions. Then set aside to cool down.

_{Step 2/4}

Roast the Vegetables

• 100g Sweet Potato
• 50g Brocolli Florets
• 1/2 Red Bell Pepper
• 2 tsp Olive Oil
• 1 tsp Paprika
• 1/4 tsp Chili Powder

Preheat your oven to 176°C (350°F). Toss the diced sweet potato, broccoli florets, and diced red bell pepper slices with olive oil, paprika, chili powder (if using), salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

_{Step 3/4}

Prepare the Dressing

• 1 tbsp Tahini
• 1 tsp Lemon Juice
• 1 Clove Garlic

In a small bowl, whisk together tahini, lemon juice, minced garlic, and a hint of water until smooth. Adjust the water to reach your desired consistency. Season with salt and pepper to taste.

_{Step 4/4}

Assemble the Power Bowl

• 50g Drained Chickpeas
• 20g Red Cabbage
• 1/2 Small Avocado
• 1 tbsp Pumpkin Seeds

In a large bowl, combine the cooked quinoa, drained and rinsed chickpeas, roasted sweet potato, broccoli, red bell pepper, sliced avocado, finely shredded red cabbage, and pumpkin seeds. Drizzle with the tahini dressing and toss gently to combine.