Vega Buddha Bowl with Roasted Vegetables and Hummus

Ingredients

• 2 beets
• 2 sweet potatoes
• 1 zucchini
• 2 carrots
• 4 handfuls of fresh spinach
• 200 grams of quinoa
• 1 can of chickpeas
• 2 cloves of garlic
•  Juice of 1 lemon
• 2 tablespoons of tahini
•  Olive oil
•  Salt and pepper

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Dice the beets, sweet potatoes, zucchini, and carrots and place them on a baking sheet. Drizzle with olive oil, salt, and pepper and roast for 30 minutes in the oven.
3. 3 Meanwhile, cook the quinoa according to the instructions on the package and let it cool.
4. 4 Rinse the chickpeas and make the hummus by blending the chickpeas with garlic, lemon juice, tahini, a splash of olive oil, salt, and pepper in a food processor or blender.
5. 5 Divide the spinach among four bowls, top with quinoa, and distribute the roasted vegetables and hummus on top. And voila, your vega Buddha Bowl is ready to enjoy!