VeganEasy
Vegan
Rainbow Buddha Bowl
Colourful bowl. Miso-tahini drizzle you'll want on everything.
By Chef Priya Nair
Ingredients
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Ingredients
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Method
- 1
Roast sweet potato and chickpeas at 200°C until caramelised.
- 2
Whisk tahini, miso, maple, lemon and water into a pourable dressing.
- 3
Arrange quinoa, veg and avocado in bowls.
- 4
Drizzle generously with dressing and finish with seeds.