LunchMain Course

Buddha Bowl with Tahini Dressing

Name: Buddha Bowl with Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 racions
Cuisine: american
Ingredients: 0,5 tassa quinoa uncooked; 1 tassa water; 1 u sweet potato peeled and diced into 1-inch cubes; 1 tassa broccoli cut into florets; 1 llauna chickpea rinsed and drained; 2 cs olive oil; 0,5 ct paprika; 0,5 ct garlic powder; 0,25 ct salt; 0,25 ct black pepper; 2 tassa mixed greens; 3 cs tahini; 2 cs lemon juice freshly squeezed; 2 cs water; 1 ct maple syrup; 1 gra garlic minced; 0,13 ct salt

This vibrant Buddha bowl features a medley of roasted vegetables, fluffy quinoa, and crisp greens. It's all brought together with a creamy, tangy tahini dressing, offering a satisfying and nutritious meal.

Una recepta original de Forkin

Temps total: 50 min
Racions: 2
Dificultat: Mitjana
Per ració: 713 kcal

Informació sobre al·lèrgens: pot contenir sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

bowl

0,5 tassaquinoa, uncooked
1 tassawater
1 usweet potato, peeled and diced into 1-inch cubes
1 tassabroccoli, cut into florets
1 llaunachickpea, rinsed and drained
2 csolive oil
0,5 ctpaprika
0,5 ctgarlic powder
0,25 ctsalt
0,25 ctblack pepper
2 tassamixed greens

dressing

3 cstahini
2 cslemon juice, freshly squeezed
2 cswater
1 ctmaple syrup
1 gragarlic, minced
0,13 ctsalt

Estris

fork · lid · saucepan · oven · whisk · baking sheet · parchment paper · mixing bowl

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Uns 5 min
2
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
Uns 20 min
Nota de cuina: Do not lift the lid while the quinoa is cooking.
3
Fluff the cooked quinoa with a fork and set aside.
4
On the prepared baking sheet, combine the sweet potato, broccoli, and chickpeas. Drizzle with olive oil, paprika, garlic powder, salt, and black pepper.
Uns 5 min
Nota de cuina: Ensure vegetables are in a single layer for even roasting.
5
Toss gently to coat all the vegetables and chickpeas evenly.
6
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Uns 25 min
Nota de cuina: Keep an eye on the broccoli to prevent it from burning.
7
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth and creamy.
Uns 5 min
Nota de cuina: Add more water a teaspoon at a time if the dressing is too thick.
8
To assemble the bowls, divide the mixed greens between two serving bowls.
9
Top with equal portions of cooked quinoa and the roasted vegetables and chickpeas.
10
Drizzle generously with the tahini dressing and serve immediately.

Per ració

Nutrició

76%Puntuació

Calories: 712,6kcal
Proteïnes: 22,3g
Hidrats de carboni: 90,3g
Greixos: 31,8g
Fibra: 17,7g
Sucre: 12,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover components separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat roasted vegetables in a microwave or oven until warm. Quinoa can be reheated or served cold. Dressing should not be heated.