Best Buddha Bowl Recipe | Vegan Salad | Tahini Dressing | Yashi Gupta | Hungry Tired Sleepy

Rinse the quinoa with water and then add 3/4 cup water with salt to cook it.

Cover the pot and cook quinoa for 15 minutes on medium flame.

Turn off the heat after that and use a fork to fluff it. Keep aside and let it cool down.

In another pan, heat oil and add cooked chickpeas along with the spices mentioned in ingredients. Mix everything and cook for 1 minute. Set aside.

Boil water in a pot and steam the broccoli and carrots for a minute. Keep aside once done.

Chop radish in thin slices, and sweet potato in chunks. Keep all prepared vegetables in a plate.

Add all ingredients of the tahini dressing in a bowl and mix them to make a creamy dressing.

To assemble the buddha bowl, start plating the leafy greens, followed by quinoa and other vegetables. Put the prepared chickpeas on one side of the bowl. Finish by drizzling the tahini dressing.

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