Lunch
Buddha bowl with roasted vegetables and tahini
A colorful bowl of roasted vegetables, chickpeas and quinoa with a creamy tahini dressing.
- Serves
- 2
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 300 g sweet potato, diced
- 1 medium red bell pepper, sliced
- 2 tbsp olive oil
- 150 g quinoa, uncooked
- 400 g canned chickpeas, drained
- 100 g baby spinach
- 2 tbsp tahini
- 2 tbsp lemon juice
- 3 tbsp water
Method
Heat the oven to 200°C (400°F).
Toss the sweet potato and bell pepper with 1 tablespoon of the olive oil and roast for 22 to 25 minutes.
Rinse the quinoa and simmer in 300 ml water for 15 minutes until tender.
Pan-fry the chickpeas in the remaining olive oil for 5 minutes until lightly crisp.
Whisk the tahini, lemon juice and water into a smooth sauce.
Build bowls with quinoa, spinach, roasted vegetables and chickpeas, then drizzle with tahini sauce.