Ingredients: – 1 cup quinoa – 1 can chickpeas, drained and rinsed – 2 cups mixed vegetables (such as broccoli, bell peppers, carrots) – 1 avocado, sliced – Handful of cherry tomatoes – Mixed greens (spinach, kale, arugula) – Tahini dressing (tahini, lemon juice, garlic, water) – Salt, pepper, and your favorite herbs and spices Instructions: 1. **Cook the Quinoa**: In a saucepan, combine quinoa with double the amount of water, bring to a boil, then cover and simmer for 15-20 minutes until fluffy. Season with salt and fluff with a fork. 2. **Roast the Chickpeas and Vegetables**: Toss chickpeas and mixed vegetables with olive oil, salt, pepper, and spices of your choice. Roast in a preheated oven at 400°F (200°C) until golden and tender. 3. **Prepare the Greens**: Wash and chop the mixed greens, arranging them as the base of your Buddha bowl. 4. **Assemble the Bowl**: Start by adding a scoop of quinoa to the greens, followed by roasted chickpeas and vegetables. Top with sliced avocado, cherry tomatoes, and any additional toppings you desire. 5. **Drizzle with Dressing**: Whisk together tahini, lemon juice, minced garlic, and water to create a creamy dressing. Drizzle over the Buddha bowl before serving. 6. **Enjoy the Culinary Symphony**: Dive into this colorful and nutritious Buddha bowl, savoring the medley of flavors and textures that come together in perfect harmony. Let each bite nourish your body and soul, celebrating the art of plant-based eating.