Rainbow Grain-Free Buddha Bowls Flavorful and Healthy

Ingredients

• 1 cup cauliflower rice
• 1 cup cooked quinoa (or black rice)
• 1 small sweet potato, diced
• 1 cup kale, chopped
• 1 cup chickpeas, drained and rinsed
• 1 medium red bell pepper, sliced
• 1 medium avocado, sliced
• 1 medium carrot, grated
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• to taste salt and black pepper
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• for garnish fresh cilantro or parsley

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the diced sweet potato and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer and roast in the oven for 20-25 minutes, until the sweet potatoes are soft and slightly caramelized.
3. While the sweet potatoes are roasting, heat a skillet over medium heat. Add the chopped kale and a splash of water; sauté for about 3-5 minutes until wilted. Season with salt and pepper to taste. Set aside.
4. Prepare the rainbow assembly: In a bowl, arrange a base of cauliflower rice and cooked quinoa.
5. Artfully layer the roasted sweet potato and chickpeas, sautéed kale, sliced red bell pepper, avocado, and grated carrot over the grains.
6. In a small bowl, mix tahini with lemon juice and a pinch of salt to create a dressing. Add water a teaspoon at a time until the desired drizzling consistency is reached.
7. Drizzle the tahini dressing over the assembled bowl and sprinkle fresh cilantro or parsley on top.