Nourishing Vegan Buddha Bowl

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 5 min.

2. 2

   In a medium bowl, toss the sweet potato with half of the olive oil, half of the paprika, half of the cumin, half of the salt, and half of the black pepper.

   Ca. 2 min.

3. 3

   Spread the seasoned sweet potato in a single layer on one half of the prepared baking sheet.

   Ca. 1 min.

4. 4

   In the same bowl, toss the chickpeas with the remaining olive oil, paprika, cumin, salt, and black pepper.

   Ca. 2 min.

5. 5

   Spread the seasoned chickpeas in a single layer on the other half of the baking sheet.

   Ca. 1 min.

6. 6

   Roast for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy, flipping halfway through.

   Ca. 30 min.

   Kokkens note: Keep an eye on them to prevent burning, as oven temperatures can vary.

7. 7

   While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, and maple syrup until smooth and creamy.

   Ca. 5 min.

   Kokkens note: Add more water, one teaspoon at a time, if you prefer a thinner dressing consistency.

8. 8

   Assemble the Buddha bowls by dividing the mixed greens and cooked quinoa evenly between two bowls.

   Ca. 2 min.

9. 9

   Top each bowl with the roasted sweet potato and crispy chickpeas.

   Ca. 1 min.

10. 10

    Drizzle generously with the tahini dressing and serve immediately.

    Ca. 1 min.