Makes: 2 Buddha Bowls

Dressing Ingredients:

• 1 tbsp of tahini
• 1 tbsp of olive oil
• 1/2 tsp BL Adaptogenic Golden Chai
• 2 tbsp lemon juice
• 2 tsp of lemon zest
• 1/2 tsp salt
• 1 tsp dijon mustard
• 1 tbsp maple syrup
• 1 tsp garlic paste (or 2 cloves of garlic minced well)
• 1 tsp white vinegar
• 1 tbsp of water

Adaptogenic Golden Chai Elixir:

Chai Tahini Dressing:

Spice Blend Herbs:

• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp allspice
• 1 tsp pink Himalayan salt

Crispy Chickpea Ingredients:

• 1 can of chickpeas
• 2 tbsp olive oil
•  2 tsp spice blend

Sweet Potatoes, Carrots, Broccolini:

• 1 sweet potato
• 2 carrots (chopped)
• 1 ½ tsp spice blend
• 3 tbsp olive oil
• 1 bunch of broccolini

Directions:

• First, make the Chai Tahini dressing by whisking all ingredients together, then place in the frig to cool
• Preheat oven to 400 degrees Fahrenheit
• Cook quinoa
• Mix up spice blend and set aside.
• Toss broccolini, sweet potatoes and carrots in oil and spices, then add to a baking sheet.
• Roast veggies for about 10-15 minutes.
• Toss chickpeas in spice blend and oil, then air fry, or use a frying pan on the stove. Once crispy, turn stove off.
• Split quinoa into two bowls.
•  Take veggies out of the oven, split between two bowls
•  Add crispy chickpeas into each bowl.
•  Cut an avocado in half and add a half into each bowl.
• Add a squeeze of lemon juice, pomegranate seeds, or black olives (optional)
• Drizzle Chai Tahini dressing and enjoy!