Middle Eastern · Healthy · Vegan · Vegetarian · Gluten-free · Dairy-free · Nut-free

Quinoa Buddha Bowl

A colourful bowl of quinoa, roasted vegetables, chickpeas and tahini dressing.

Ingredients

• • 120 g quinoa
• • 200 g chickpeas
• • 2 sweet potato
• • 80 g kale
• • 1 avocado
• • 2 tbsp tahini
• • ½ lemon
• • 2 tbsp olive oil
• • ½ tsp cumin
• • ½ tsp paprika

Method

1. 1Roast sweet potato cubes and spiced chickpeas at 200°C for 25 minutes.
2. 2Cook quinoa and massage kale with a little oil and salt.
3. 3Whisk tahini, lemon juice and water into a dressing.
4. 4Assemble bowls and drizzle generously with dressing.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.