Chickpea Buddha Bowl

Ingredients

• 150g Chickpeas
• 60g Quinoa
• 100g Sweet potato
• 50g Kale
• 2 tbsp Tahini
• 1 tbsp Lemon juice
• 1 tsp Paprika

Preparation

1. 1

   Preheat the oven to 200°C and roast the chickpeas tossed with paprika until crispy, about 20 minutes.

2. 2

   Cook the quinoa according to package instructions until fluffy, then set aside.

3. 3

   Cut the sweet potato into cubes and roast until soft and slightly caramelized.

4. 4

   Wash the kale and massage it gently with a little olive oil and lemon juice to soften it.

5. 5

   Prepare the dressing by mixing tahini with lemon juice and a bit of water until smooth and creamy.

6. 6

   Assemble the bowl by layering quinoa, roasted sweet potato, chickpeas, and kale.

7. 7

   Drizzle the tahini dressing over the top evenly.

8. 8

   Serve immediately while warm or slightly chilled.