Middle Eastern- Style Buddha Bowl

Serves 4

A healthy meal choice that the whole family will enjoy. Serve your first Middle Eastern Style Buddha Bowl.

cooked sweet potato

1/2

whole cooked cauliflower

2 cups

cooked quinoa

1 cup

parsley, without stems, chopped

1/2 cup

diced red onion

2 oz

feta

1/4 cup + 2 tbsp

tahini

1/4 cup

fresh lemon juice

1/4 cup

water

1 tsp

honey

1/8 tsp

iodized salt

1 tbsp + 1 tsp

canola oil

1-2 tsp

turmeric

1-2 tsp

cracked black pepper

1 tsp

coriander

1 can

chickpeas, no salt added, rinsed and drained

Roast vegetables (sweet potatoes and cauliflower) either the day of or up to 5 days before.
The day of cook or up to 5 days before cook the quinoa.
The day of assemble the ingredients for the bowls and prepare the salad dressing: whisk together tahini, lemon juice, water, honey, Tabasco and salt. Set aside. Can be made up to two days in advance.
Heat a large frying pan over medium heat. Add oil, turmeric, coriander and pepper. Toss in chickpeas and sauté until the chickpeas are heated through.
Remove from heat and assemble the bowls. Each bowl will contain: ½ cup of quinoa, ¼ of the cooked cauliflower, ¼ of the cooked chickpeas, ¼ of the parsley, ¼ of the red onion, and ¼ of the feta.
Drizzle with ¼ cup of the dressing and serve.