Buddha Bowl

 Makes 2 servings

INGREDIENTS:

1 1/2 tbsp - Tahini

1 1/2 tbsp - Lemon Juice

1 tbsp - Extra Virgin Olive Oil

1/2 tsp - Maple Syrup

3 tbsps - Water

1/8 tsp - Sea Salt

3 cups - Arugula

1 large - Carrot (shredded)

1/2 cup - Strawberries (halved)

1 medium - Avocado

1/2 cup - Chickpea (roasted)

METHOD:

1. Add tahini, lemon juice, extra virgin olive oil, maple syrup, water, and sea salt to a jar. Cover with lid and shake well until smooth and creamy.
2. Divide arugula between bowls and top with shredded carrot, strawberries, avocado and chickpeas. Drizzle with tahini dressing. Serve and enjoy!

NOTES:

• Leftovers

  Refrigerate ingredients separately to avoid having the salad turn soggy. Store for up to three days.

• No Arugula

  Use another green such as baby spinach or kale.

• More Fiber

  Add brown rice or quinoa to increase the fiber.