Ingredients

• 1/2 cooked quinoa
• 1 cup chickpeas, cooked and drained
• 1/2 cup shredded carrots
• 1/2 cup chopped purple cabbage
• 4 cups kale or other greens
• 1 small avocado
• Harissa Tahini Dressing
• 1/4 cup tahini
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon harissa paste
• 4 tablespoons water
• 2 tablespoons lime juice
• 3 cloves garlic, chopped
• Per Buddha Bowl
• 1/4 cooked quinoa
• 1/2 cooked chickpeas
• 1/4 cup shredded carrots
• 1/4 cup purple cabbage
• 2 cups kale or other green
• 3 tablespoons of harissa tahini dressing

Directions

1. Mix all the ingredients together in a blender or food processor. Spoon into a bowl and set aside until ready.

2. Buddha Bowl

3. Heat coconut oil in a pan over medium high heat. Add the chickpeas and crisp for 15 minutes on medium hight, turning over to chickpeas in a pan over medium high heat in a tablespoon of heated coconut oil.

4. Assemble the bowl with the kale on the bottom, and the other ingredients arranged side by side. Mix everything together, getting the dressing on everything, and enjoy!

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