Button Mushroom + Spicy Chickpea Buddah Bowl with Tahini Dressing

20 button mushrooms, halved

240g chickpeas

Extra virgin olive oil spray

2 tsp paprika

2 tsp chilli flakes

Salt and pepper

1 large carrot, shredded

1 cup of red cabbage, sliced finely

1 cup of rocket leaves

½ an avocado

2 tbs of pepitas (pumpkin seeds)

Dressing

1 tbs of tahini

1 tbs of water

Juice from ½ lemon

1 small clove of garlic

Pinch of salt

Heat a small saucepan to med-high heat, spray lightly with cooking oil. Add mushrooms, 1 tsp paprika and 1 tsp chilli flakes. Sauté for 5 mins, tossing occasionally. Season with salt and pepper.

Wipe down saucepan with paper towel. Repeat Step 1 using chickpeas instead of mushrooms.

In a jar, mix the ingredients for the tahini dressing. Shake well to ensure a smooth, creamy consistency.

Arrange half the rocket, red cabbage, carrot, button mushrooms, chickpeas, pepitas and avocado in each serving bowl, keeping ingredients separate. Drizzle with tahini dressing and enjoy!

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Button Mushroom + Spicy Chickpea Buddah Bowl with Tahini Dressing