Buddha Bowl
A colorful, nourishing bowl of crispy roasted chickpeas, quinoa, tender sweet potato and ripe avocado, drizzled with a creamy garlic-lemon tahini sauce.
Ingredients
- quinoa150 g
- canned chickpeas200 g
- sweet potato (yam)200 g
- avocado1 pcs
- cherry tomato100 g
- tahini40 g
- lemon1 pcs
- sesame seeds1 tbsp
- olive oil2 tbsp
- salt1 to taste
- paprika1 tsp
- garlic2 cloves
- water500 ml
Instructions
Drain the chickpeas in a colander, pat dry with a paper towel, spread on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with paprika and salt; roast at 200°C for 25 minutes until crispy.
Rinse the quinoa under running water until the water runs clear, add 350 ml water, bring to a boil and simmer over low heat for 15 minutes; remove from heat and let sit covered for 5 minutes.
Cut the sweet potato into 2 cm cubes, spread on a baking sheet, drizzle with the remaining olive oil, season with salt; roast for 25 minutes at 200°C until tender.
For the sauce, mix the tahini, lemon juice, 150 ml water, minced garlic and salt until smooth and creamy.
Slice the avocado and halve the cherry tomatoes.
Assemble the bowl: spoon the quinoa as the base, then arrange the warm sweet potato, crispy chickpeas, avocado and cherry tomatoes on top; drizzle with the tahini sauce and sprinkle with sesame seeds and microgreens.
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