A healthful salmon Buddha bowl featuring seasoned roasted garbanzo beans, quinoa, assorted vegetables, and a delicious tahini dressing. This dish is nutritious and satisfying, making it a great option for any meal.
1: Preheat oven to 375°F.
2: In a bowl, combine garbanzo beans with 1 tbsp olive oil, cumin, paprika, chili powder, ¼ tsp salt, and ¼ tsp black pepper. Mix well and transfer to a parchment lined baking sheet.
3: Bake garbanzo beans for 40 minutes.
4: Cook quinoa according to packaging instructions.
5: Drizzle olive oil on broccoli and season salmon and broccoli with salt and pepper.
6: Once garbanzo beans are done, add salmon and broccoli to the same sheet pan. Return to the oven and cook until the salmon is cooked through (about 15-18 minutes).
7: In a small bowl or mason jar, combine tahini, maple syrup, soy sauce, lemon juice, and sesame oil. Whisk until fully incorporated. Add water gradually to thin dressing if desired.
8: To assemble, place 1 cup of cooked quinoa in a serving dish. Top with one piece of salmon and half each of arugula, edamame, cucumbers, broccoli, and almonds. Add ¼ cup roasted garbanzo beans and drizzle with tahini dressing.
