Ingredients

• Ingredients Scale 1x2x3x 1 broccoli head, cut into florets 1 cauliflower head, cut into florets large handful radishes, halved (or quartered depending on the size) 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked 1 – 2 tablespoons olive oil or sesame oil generous sprinkle of garlic powder pinch or two of salt 1 cup dried quinoa, (rinse if you pref) 1 3/4 cups water chopped fresh parsley, to garnish Creamy Lemon Buddha Bowl Sauce 1/4 cup tahini 2 tablespoons nutritional yeast, optional juice of 1 large lemon mineral salt, to taste 2 – 4 tablespoons water for thinning

Preparation

• Instructions Preheat oven to 400 degrees. Roast veggies: In a large bowl, combine chickpeas, broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 30 – 35 minutes, stirring once in between. Quinoa: In a medium pot add quinoa and 1 3/4 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork. Tahini Dressing: In a small bowl mix together the tahini, optional nutritional yeast, lemon juice, salt and 2 tablespoons water, combine well. Add more water as needed to thin. If too thin, add a tad more tahini. Taste for flavor adding more salt or lemon to taste. Serve: In individual bowls, place vegetables on top of 1/2 -2/3 cup quinoa, add a generous amount of sauce on top – don’t be shy with the sauce, it’s so good and healthy. Add freshly chopped parsley and cracked pepper or lemon pepper if you like. Store: Leftover quinoa and vegetables can be kept in an airtight container in the refrigerator for up to a 5 – 6 days. Serves 4