Chickpea Buddha Bowl

• porcje: 2
• czas aktywny: 15 min
• całkowity czas: 35 min

Składniki

1 cup cooked quinoa (or brown rice / mixed grains)

1 cup baby spinach or mixed leafy greens

1 can (400g) chickpeas, drained and rinsed

1 tsp olive oil

½ tsp paprika

½ tsp cumin

¼ tsp garlic powder

Salt + pepper to taste

½ sweet potato, cubed

1 cup broccoli florets

½ capsicum (bell pepper), sliced

½ avocado, sliced

Optional extras for more protein or texture:

1 tbsp hemp seeds or pumpkin seeds

2 tbsp Greek yoghurt or tahini dressing (see below)

🥣 Tahini-Lemon Dressing

1 tbsp tahini

Juice of ½ lemon

1 tsp olive oil

1 tsp maple syrup or honey (optional, just a touch)

2 tbsp warm water (to thin)

Salt + pepper

Whisk or shake together until creamy.

Wskazówki

Preheat oven to 200°C (400°F).

Toss sweet potato, broccoli, and capsicum with olive oil, salt, and pepper.

On a separate tray, toss chickpeas with olive oil and spices.

Roast both for 20–25 minutes, shaking halfway, until golden and crisp.

Cook quinoa if not already done.

Divide greens and quinoa between bowls.

Add roasted veggies and chickpeas.

Top with avocado slices and seeds.

Drizzle with tahini-lemon dressing.