Moroccan Buddha Bowl with Mango Tahini

Serves 4 – 430 Calories Per Serving – 15g fat/62g carbs/14g protein

Ingredients

• 1 Red Onion
• 1 Zucchini
• 1 Eggplant
• 1 Tsp Cumin
• 1 Tsp Coriander
• 1 Tsp Paprika
• 2 T Olive Oil
• 1 Can Chickpeas
• 1 Tsp Ginger
• 1 Tsp Garlic Powder
• 1/4 Cup Tahini
• 1 Mango
• 1 Lemon
• 2 T Water
• 1 Cup Quinoa
• Sea Salt as Needed

Instructions

• Pre-heat oven to 350 and line baking sheet with parchment paper
• Cook quinoa according to directions in a rice cooker
• Slice onion, dice zucchini, and cube eggplant and lay out on baking sheet, topping with half of olive oil, cumin, coriander, paprika, and salt, baking for 30 minutes
• In a small skillet, add together chickpeas, half of olive oil, ginger, garlic, and salt and cook over medium heat until warmed
• Mince mango and mix together with tahini, salt, lemon, and water
• In a bowl, start with quinoa, then add baked veggies, top with chickpeas and tahini sauce