Buddha Bowl
A balanced bowl with chickpeas, quinoa, roasted vegetables, and tahini sauce
Ingredienti
- quinoa150 g
- ceci in scatola200 g
- patata dolce (yam)200 g
- avocado1 pz
- pomodorino ciliegia100 g
- tahini40 g
- limone1 pz
- sesamo1 cucchiaio
- olio d'oliva2 cucchiaio
- sale1 a piacere
- paprica1 cucchiaino
- aglio2 spicchi
- acqua500 ml
Istruzioni
Drain and dry the chickpeas, sprinkle with paprika and oil; bake at 200 °C for 25 min until crispy.
Cook the quinoa in 2× water for 15 min; cover and let rest for 5 min.
Cut the sweet potato into cubes; roast for 25 min at 200 °C.
Tahini sauce: tahini + lemon juice + water + garlic + salt.
Slice the avocado and halve the cherry tomatoes.
Assemble the bowl: quinoa → vegetables → chickpeas → avocado → sauce → sesame seeds and microgreens.
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