Edamame, Avocado And Chickpea Buddha Bowl

Ingredients:
1 cup of spinach
1 cup romaine lettuce, shredded
1 avocado, sliced
1/2 cup edamame
1/2 cup purple cabbage, shredded
1/4 cup blackberries
1/2 tsp sesame seeds
2 cups cooked chickpeas
1 tbsp coconut oil
1/2 tsp garlic powder
1/2 tsp paprika
sea salt and cracked black pepper, to taste
For the tahini dressing (not shown in the picture):
4 tbsp tahini
2 tbsp lemon juice
1 tbsp maple syrup
3-4 tbsp water
sea salt and cracked black pepper, to taste
Method:

1. Heat a skillet over medium heat. Once heated, add coconut oil and chickpeas. Sprinkle with paprika, garlic powder, sea salt, and black pepper. Cook for 10 minutes, stirring frequently. Remove from the heat and set aside.
2. Whisk together the ingredients for the dressing until smooth and creamy and set aside.
3. To assemble, divide spinach and lettuce between two bowls. Top each bowl with chickpeas, avocado, edamame, purple cabbage, and blackberries. Sprinkle avocado with sesame seeds.
4. Drizzle both bowls with tahini dressing. Enjoy!