Quinoa Buddha Bowl

Ingredients

• 100g cooked quinoa
• 50g chickpeas
• 50g edamame
• 1/2 avocado
• 50g sweet potato, roasted
• Tahini dressing

Preparation

1. 1

   If not already prepared, cook the quinoa according to package instructions and let it cool slightly.

2. 2

   Roast the sweet potato (cut into cubes) in the oven at 200°C for about 20–25 minutes with a little oil, salt, and pepper until tender and slightly caramelized. Let cool slightly.

3. 3

   Rinse and drain the chickpeas and edamame if needed.

4. 4

   In a bowl, arrange the cooked quinoa as the base.

5. 5

   Add the chickpeas, edamame, and roasted sweet potato in sections for a balanced presentation.

6. 6

   Slice the avocado and place it on top.

7. 7

   Drizzle generously with tahini dressing.

8. 8

   Optionally, season with salt, pepper, or a squeeze of lemon juice before serving.