Crispy Chickpea Buddha Bowl
This vibrant and satisfying Buddha bowl features perfectly seasoned crispy chickpeas, fluffy quinoa, and an assortment of fresh vegetables. A creamy tahini dressing brings all the elements together for a wholesome meal. It's an ideal plant-based option for a nutritious lunch or dinner.
En original opskrift af Forkin
- Tid i alt
- 45 min.
- Portioner
- 2
- Sværhedsgrad
- Mellem
- Pr. portion
- 828 kcal
Allergenoplysninger: kan indeholde sesam. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 400 gchickpea, canned, rinsed and drained
- 0,5 kopquinoa, uncooked
- 2 kopbaby spinach
- 0,5 stk.cucumber, diced
- 1 kopcherry tomato, halved
- 0,25 stk.red onion, thinly sliced
- 0,5 stk.avocado, sliced
chickpeas
- 2 spsk.olive oil
- 1 tsk.paprika
- 0,5 tsk.cumin
- 0,5 tsk.garlic powder
- 0,25 tsk.salt
- 0,13 tsk.black pepper, freshly ground
quinoa
- 1 kopwater
dressing
- 0,5 stk.lemon, juiced
- 3 spsk.tahini
- 2 spsk.water
- 1 fedgarlic, minced
- 1 tsk.maple syrup
- 0,13 tsk.salt
Udstyr
measuring cups · knife · whisk · cutting board · oven · baking sheet · parchment paper · large bowl · small saucepan · measuring spoons
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 200°C (400°F).
Ca. 5 min.
- 2
Drain and rinse the chickpeas thoroughly, then pat them very dry with a clean kitchen towel or paper towels.
Ca. 2 min.
Kokkens note: Drying the chickpeas well is key to getting them crispy.
- 3
In a medium bowl, toss the dried chickpeas with olive oil, paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
Ca. 2 min.
- 4
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
Ca. 1 min.
Kokkens note: Avoid overcrowding the pan to ensure even crisping.
- 5
Roast the chickpeas for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
Ca. 25 min.
Kokkens note: Keep an eye on them towards the end as oven temperatures can vary.
- 6
While the chickpeas are roasting, rinse the quinoa under cold water.
Ca. 1 min.
Kokkens note: Rinsing removes saponins, which can cause a bitter taste.
- 7
Combine the rinsed quinoa and water in a small saucepan.
- 8
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
Ca. 15 min.
- 9
Remove the quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Ca. 5 min.
- 10
Prepare the tahini dressing by whisking together the lemon juice, tahini, water, minced garlic, maple syrup, and salt in a small bowl until smooth and creamy.
Ca. 3 min.
Kokkens note: Add more water if needed to reach your desired consistency.
- 11
Assemble the bowls: divide the cooked quinoa and baby spinach between two serving bowls.
Ca. 1 min.
- 12
Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and sliced avocado artistically over the quinoa and spinach.
Ca. 2 min.
- 13
Top each bowl with a generous portion of the crispy roasted chickpeas.
- 14
Drizzle the tahini dressing over each bowl just before serving.
Kokkens note: You can serve extra dressing on the side.
Pr. portion
Næringsindhold
- Kalorier
- 828,3kcal
- Protein
- 28,1g
- Kulhydrat
- 97,8g
- Fedt
- 40,5g
- Kostfibre
- 24g
- Sukker
- 15g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover components of the bowl separately in airtight containers in the refrigerator.
The chickpeas can be re-crisped in a dry pan or oven. Other components are best eaten cold.