2 1/2Tablespoonsof freshly squeezed orange juice (regular OJ will work)
1Tablespoonof soy sauce
1Tablespoonof agave
1/2-1teaspoonof hot sauce, depending on heat preference (optional)
1/2teaspoonof minced ginger
15ouncesof chickpeas, drained
1headof broccoli, steamed and quartered
3cupsof spinach, steamed or fresh
1largeavocado, pitted and diced
Instructions
Add the quinoa and 2 cups of water to a medium pot with a lid. Over high heat, bring to a boil. Cover with the lid and reduce the heat to low.
Cook for 20 minutes. Remove from the heat and fluff with a fork.
While the quinoa is cooking, whisk together the peanut butter or tahini, ¼ cup water, orange juice, soy sauce, agave, hot sauce (if using), and minced ginger in a medium bowl until well-combined and creamy.
To assemble buddha bowls, divide quinoa into two bowls. Top with chickpeas, steamed broccoli, spinach, avocado, and drizzle with the tahini dressing.
Notes
Try swapping in different beans or other proteins such as lentils.
Use any veggie you want. Shaved Brussels sprouts would be great here.