🥗 Roasted vegetable Buddha bowl

2 servings · prep 20 min · cook 30 min

Ingredients

• 150 g quinoa
• 1 sweet potato, cubed
• 1 zucchini, sliced
• 200 g chickpeas, drained
• 1 avocado
• Sauce: 3 tbsp tahini, juice of 1 lemon, 1 garlic clove, water
• Olive oil, paprika, cumin, salt

Method

1. Heat the oven to 200 °C. Toss the sweet potato, zucchini and chickpeas in oil, paprika and cumin.
2. Spread on a tray without crowding — packed together, vegetables steam instead of roasting.
3. Roast 30 min, stirring halfway.
4. Cook the quinoa 12 min in salted water, drain and let it steam covered for 5 min.
5. Loosen the tahini with the lemon, crushed garlic and a little water into a pourable sauce.
6. Build the bowl: quinoa at the bottom, vegetables in sections, sliced avocado, then the sauce.

Adapted from Cuisine végétarienne

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