Cannabis Buddha Bowl

Ingredients

• 150 g 5.3 oz Quinoa
• 1 piece 1 piece Sweet potato
• 1 piece 1 piece Avocado
• 100 g 3.5 oz Chickpeas (canned)
• 100 g 3.5 oz Edamame
• 2 tbsp 2 tbsp ZenTahini
• 2 tbsp 2 tbsp Lemon juice
• 1 clove 1 clove Garlic
• 1 tbsp 1 tbsp Maple syrup
• 2 tbsp 2 tbsp Water
• 1 tbsp 1 tbsp Olive oil
• 0.5 tsp 0.5 tsp Cumin

Instructions

1. 1
   Preheat oven to 392°F (200°C). Dice sweet potato, toss with olive oil and cumin. Roast for 25 minutes.
2. 2
   Cook quinoa according to package directions (about 15 minutes). Let cool.
3. 3
   Drain chickpeas, pat dry. Toss with olive oil and paprika, roast in oven for 20 minutes until crispy.
4. 4
   Dressing: Mix ZenTahini, lemon juice, garlic, maple syrup, and water into creamy sauce.
5. 5
   Assemble bowls: Quinoa as base, then sweet potato, avocado slices, edamame, chickpeas.
6. 6
   Drizzle ZenTahini dressing over. Garnish with sesame seeds and cilantro.

Pro Tips

• Use ZenTahini cold — never heat it! Perfect as a dressing.
• Meal-prep friendly: Prepare components separately, store separately.
• Falafel instead of chickpeas makes the bowl even heartier.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

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