Quinoa Buddha Bowl
Nourishing bowl with quinoa, roasted vegetables, and tahini dressing
Photo: Unsplash
Cooking steps
Preheat the oven to 200 °C and line a large baking tray.
Toss the chickpeas with olive oil, the cumin, paprika and a little salt, and spread them on one side of the tray.
Toss the sweet potato and broccoli with olive oil and a little salt in a bowl; spread only the sweet potato on the tray.
Roast the chickpeas and sweet potato in the oven.
Add the broccoli to the tray and turn everything over.
Roast everything together.
Rinse the quinoa well in a fine sieve.
Put the quinoa and water in a saucepan and bring to a boil.
Cover, lower the heat and simmer.
Take the pan off the heat and let it steam, covered, then fluff with a fork.
Whisk the tahini, lemon juice, garlic, water and a little salt in a small bowl.
Divide the quinoa between two bowls.
Top with the roasted chickpeas and vegetables and drizzle over the dressing.
