Buddha bowl

Ingredients

• White or mixed quinoa150 g
• Cooked chickpeas (drained weight)240 g
• Ripe avocado1
• Sweet potato250 g
• Baby spinach60 g
• Tahini (sesame paste)30 g
• Lemon (juice)40 ml
• Extra virgin olive oil20 ml
• Fine salt4 g
• Smoked paprika2 g
• Warm water (for the sauce)20 ml

Allergens

Sesame

Method

1. Preheat the fan oven to 200°C (390°F).
2. Rinse the quinoa thoroughly under running water to remove saponins, then cook in 300 ml of lightly salted water for about 12-15 minutes until all water is absorbed.
3. Peel the sweet potato and cut into 1.5 cm cubes. Drain and rinse the chickpeas, then pat them dry with a kitchen towel.
4. Place potatoes and chickpeas on a baking sheet lined with parchment paper. Season with 10 ml oil, smoked paprika, and a pinch of salt. Roast for 20 minutes or until golden brown.
5. Prepare the dressing: in a small bowl, whisk together tahini, lemon juice, warm water, and a pinch of salt until smooth and creamy.
6. Wash and thoroughly dry the baby spinach.
7. Cut the avocado in half, remove the pit, and slice thinly lengthwise.
8. Fluff the quinoa with a fork and place it at the base of two large bowls.
9. Assemble the bowl by adding the roasted sweet potatoes, chickpeas, spinach, and avocado in separate sections.
10. Drizzle with the tahini dressing and serve at room temperature.