Buddha Bowl Supreme

Instructions

1. Preheat and prep: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Wash and chop all vegetables into similar-sized pieces.
2. Roast vegetables: Toss sweet potato, beets, Brussels sprouts, broccoli, and bell pepper with olive oil, salt, pepper, and smoked paprika. Spread on baking sheets and roast for 25-30 minutes until tender.
3. Prepare chickpeas: If using canned chickpeas, drain, rinse, and pat dry. Toss with a little olive oil and salt. Roast alongside vegetables for the last 15 minutes.
4. Make tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, grated ginger, and cumin. Add more water if needed for desired consistency.
5. Prepare grains: Warm the cooked quinoa and brown rice in the microwave or in a pan with a splash of water. Season lightly with salt.
6. Prepare fresh ingredients: Wash and dry the spinach. Slice the avocado just before serving to prevent browning.
7. Assemble the bowls: Divide spinach between two large bowls. Add warm quinoa and brown rice as the base. Arrange roasted vegetables and chickpeas in colorful sections.
8. Finish and serve: Top with sliced avocado, pumpkin seeds, sunflower seeds, and hemp hearts. Drizzle generously with tahini dressing and serve immediately.