Folate-Rich Chickpea and Kale Buddha Bowl

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Combine the rinsed quinoa and water (or vegetable broth) in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until water is absorbed. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.

Pat the rinsed chickpeas thoroughly dry with a clean towel. Toss them on the baking sheet with 1 tablespoon of olive oil, ground cumin, garlic powder, and a pinch of salt. Roast for 20-25 minutes until crispy and golden.

While the chickpeas and quinoa cook, place the chopped kale in a large mixing bowl. Add the remaining 1 tablespoon of olive oil and a pinch of salt. Use your clean hands to massage the kale for 1-2 minutes until it softens and turns bright green.

In a small bowl, whisk together the tahini, fresh lemon juice, and warm water until smooth and pourable to create the dressing.

To assemble the bowls, divide the cooked quinoa and massaged kale between two serving bowls. Top with the warm roasted chickpeas and fresh avocado slices. Drizzle the tahini-lemon dressing generously over the top before serving.