Healthy Buddha Bowl With Creamy Tahini Dressing

For the spicy toasted chickpeas, preheat oven to 350°F. Drain liquid from canned chickpeas and rinse under cool water. Lay them on top of paper towel, place another piece on top and roll it around to remove the outer skins. Allow chickpeas to dry of excess water on a fresh piece of paper towel. Toss chickpeas in a bowl with olive oil, spices and sea salt, and coat evenly. Pour chickpeas onto a baking sheet and bake for 40 minutes, turning half way through. While they bake prepare the dressing and other ingredients for the bowls.

** Use 2 Tbsp of spicy toasted chickpeas per bowl/serving.

To prepare soba noodles, bring a pot of water to a boil with 1 Tbsp olive oil and 1/4 tsp sea salt. Once at a rolling boil, add the noodles, stir until submerged and lower heat to medium-high. Cook for 6-7 minutes. Drain and rinse with water. To prepare quinoa, rinse under running water through a sieve and drain. Bring 1 1/2 cups of water to a boil with ¼ tsp sea salt. Once at a rolling boil, stir in quinoa and cover with a lid. Lower the heat to a simmer and cook for 15 minutes. While noodle/quinoa are still warm, toss them with lemon juice, ground pepper and finely chopped green onion (add 1 Tbsp olive oil as well to cooked quinoa).

** Use a heaping ½ cup of quinoa or soba noodles per bowl/serving

For the dressing, combine all the ingredients in a blender and puree until smooth. Refrigerate dressing until ready to serve.

** use ⅓ cup dressing per bowl/serving

For the other ingredients, cut broccoli into florets and steam for 3-4 minutes. Submerge in cold water to prevent further cooking for up to 5 minutes and drain. Massage kale with 1 tsp lemon juice and a pinch of salt with your hands until it begins to soften and wilt. Peel outer skin of the carrots and use peeler to shave off thick ribbons.