Rainbow Buddha Bowl

Method

1. RoastHeat the oven to 210°C (410°F). Toss the sweet potato and chickpeas with olive oil, paprika and salt on a tray. Roast 25–30 minutes, shaking halfway, until the potato is tender and chickpeas are crisp.

2. Make the dressingWhisk the tahini, lemon juice, maple syrup and a pinch of salt. Add water a spoonful at a time until pourable.

3. Prep the fresh vegetablesWhile everything roasts, shred the cabbage, ribbon the carrot and slice the avocado.

4. Build the bowlsDivide the rice and spinach between bowls. Arrange the roasted and fresh vegetables in sections on top.

5. FinishDrizzle generously with the tahini dressing and scatter with sesame seeds.

Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.