Buddha Bowl with Tahini Dressing

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

   Ca. 5 min.

2. 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.

   Ca. 20 min.

   Kokkens note: Do not lift the lid while the quinoa is cooking.

3. 3

   Fluff the cooked quinoa with a fork and set aside.

4. 4

   On the prepared baking sheet, combine the sweet potato, broccoli, and chickpeas. Drizzle with olive oil, paprika, garlic powder, salt, and black pepper.

   Ca. 5 min.

   Kokkens note: Ensure vegetables are in a single layer for even roasting.

5. 5

   Toss gently to coat all the vegetables and chickpeas evenly.

6. 6

   Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

   Ca. 25 min.

   Kokkens note: Keep an eye on the broccoli to prevent it from burning.

7. 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.

   Ca. 5 min.

   Kokkens note: Add more water a teaspoon at a time if the dressing is too thick.

8. 8

   To assemble the bowls, divide the mixed greens between two serving bowls.

9. 9

   Top with equal portions of cooked quinoa and the roasted vegetables and chickpeas.

10. 10

    Drizzle generously with the tahini dressing and serve immediately.