Vegan Buddha Bowls with Creamy Pesto Tahini Sauce {GF}

INGREDIENTS

1 cup

quinoa (cooked according to package directions)

head cauliflower (chopped into florets)

1 lb

green beans (trimmed)

1 can

chickpeas (rinsed and drained)

3 tsp

paprika

and 1/2 teaspoon garlic powder

3 tbsp

olive oil

3 tsp

salt

For the Pesto Tahini Sauce:

1/4 cup

tahini

1/4 cup

vegan basil pesto

1 tbsp

extra virgin olive oil

2 tbsp

coconut milk

3 tbsp

water

head roasted garlic