Vegan Buddha Bowl

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1. 1Step 1: Place the rice noodles in a deep bowl. In a medium saucepan, bring water to a boil. Add the boiling water to cover the noodles and let them soak until tender, around 8-10 minutes, stirring from time to time to keep them from sticking together.
2. 2Step 2: Once the noodles are tender, drain them, refresh with cool water and drain again. Set aside.
3. 3Step 3: While cooking the noodles, prepare the dressing. To make the Lemon Vinaigrette, whisk all of the ingredients together in a bowl. Alternatively, use an empty jar with its lid, pour in all the dressing ingredients and shake until combined.
4. 4Step 4: Next, wash, drain and chop the fresh veggies. Set aside.
5. 5Step 5: Now, assemble the bowl. Divide the noodles and chickpeas into two bowls. Arrange the fresh veggies and the sweet corn around.
6. 6Step 6: When ready to serve the bowls, peel and slice the avocado, and divide it into the bowls. Top with the pomegranate seeds and drizzle with the lemon vinaigrette.
7. 7Step 7: Leftovers keep well for up to 4-5 days in the fridge.