Buddha Bowl
A balanced bowl of grains, vegetables, protein, and a flavorful dressing.
Ingredients
- Quinoa150 g
- Canned chickpeas200 g
- Sweet potato200 g
- Avocado1 pcs
- Cherry tomatoes100 g
- Tahini40 g
- Lemon1 pcs
- Sesame seeds1 tbsp
- Olive oil2 tbsp
- Salt1 to taste
- Paprika1 tsp
- Garlic2 cloves
- Water500 ml
Instructions
Drain and dry the chickpeas, toss with paprika and oil, and roast at 200°C for 25 minutes until crisp.
Cook the quinoa in twice its volume of water for 15 minutes, then cover and rest for 5 minutes.
Dice the sweet potato and roast it at 200°C for 25 minutes.
Make the tahini sauce from tahini, lemon juice, water, garlic, and salt.
Slice the avocado and halve the cherry tomatoes.
Assemble the bowl with quinoa, vegetables, chickpeas, avocado, sauce, sesame seeds, and microgreens.
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