• 1 cup (175g) quinoa, cooked
• 1-15 ounce (400g) can chickpeas, rinsed
• ½ small red cabbage, spiralized
• 1 large beet, spiralized
• 2 carrots, cut into matchsticks
• 2 cups pea shoots micro greens
• 2 cups mixed spring greens

DRAGON DRESSING

• ½ cup (50g) nutritional yeast
• ½ cup (125ml) extra virgin olive oil
• 2 tablespoons (30ml) maple syrup
• Juice from 1 freshly squeezed lemon
• 4 tablespoons (60ml) tahini
• 4 tablespoons (60ml) soy sauce
• 2 cloves garlic, minced
  

Cook the quinoa according to directions.

Make the dressing by mixing all the ingredients together in a bowl until fully combined and set aside. 

Spiralize the cabbage and beets. Peel and cut carrots in to 3-inch (8cm) matchsticks. 

Set aside.

Assemble by dividing the ingredients equally between each bowl.  Start with the quinoa, and then add in the vegetables, separating the colors, then the salad greens, sprouts and chickpeas. 

Drizzle with the Dragon dressing.