Chicken Budha Bowl

Chicken breast or shrimp

1 bunch Spinach

1 cup chickpeas

1 red onion

1 cup Mini red carrots

Preheat the oven to 400F. Drain and rinse the chickpeas. Pat them dry and season with olive oil, sea salt, pepper, cayen pepper, garlic powder. Toss and transfer to a baking sheet. Bake for 30 min or until crispy.

In a mixing bowl toss the sweet potatoes carrots and onion. Arrange on a single layer on a pan sheet and bake for 15-20 min

Meanwhile grill or bake the salmon or shrimp. Season with lime zest, salt pepper and sweet paprika.

Arrange the salad and drizzle with tahini sauce

Heat a skillet and spray with non stick pan. Heat up the pita until crispy on both sides. Cut into 4 pieces