Ingredients
* 400 g canned chickpeas, drained and rinsed
* 2 tbsp olive oil
* 1 tbsp Buddha Bowl
* 1/2 small cauliflower
* 1 sweet potato
* 100 g quinoa
* 6 radishes, 2 handfuls of arugula, 1 avocado
Vinaigrette:
* 3 tbsp olive oil
* 1 tbsp mustard
* 1 tbsp lemon juice
* 2 tbsp tahini
* 1 tbsp maple syrup
Instructions
* Preheat your oven to 220°C. Cut cauliflower into florets and sweet potato into medium pieces.
* Place the cauliflower, sweet potato and chickpeas on a baking sheet. Sprinkle with Buddha Bowl, pour in the olive oil and bake for 20 minutes.
* Rinse quinoa. Place it in a saucepan and cover with plenty of water. Bring to a boil and cook over low heat for 10 to 15 minutes.
* Cut the radishes and the avocado, prepare the arugula. Mix the vinaigrette ingredients and set aside.
* Serve by arranging the ingredients separately in two bowls and drizzling with the vinaigrette.