A nutritious lunch bowl featuring roasted chickpeas, guacamole, baked potato, fresh vegetables like cucumber, grape, onion, tomato, and arugula, seasoned with a tahini dressing of maple syrup, lemon, and salt.
1: Roast chickpeas until crispy.
2: Bake potato until cooked through.
3: Prepare guacamole and mix tahini with maple syrup, lemon, and salt for dressing.
4: Chop cucumber, grape, onion, tomato, and arugula.
5: Assemble the bowl with roasted chickpeas, baked potato, guacamole, and fresh vegetables.
