Crispy Chickpea Buddha Bowl

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 200°C (400°F).

   Ongeveer 5 min

2. 2

   Drain and rinse the chickpeas thoroughly, then pat them very dry with a clean kitchen towel or paper towels.

   Ongeveer 2 min

   Tip van de kok: Drying the chickpeas well is key to getting them crispy.

3. 3

   In a medium bowl, toss the dried chickpeas with olive oil, paprika, cumin, garlic powder, salt, and black pepper until evenly coated.

   Ongeveer 2 min

4. 4

   Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.

   Ongeveer 1 min

   Tip van de kok: Avoid overcrowding the pan to ensure even crisping.

5. 5

   Roast the chickpeas for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.

   Ongeveer 25 min

   Tip van de kok: Keep an eye on them towards the end as oven temperatures can vary.

6. 6

   While the chickpeas are roasting, rinse the quinoa under cold water.

   Ongeveer 1 min

   Tip van de kok: Rinsing removes saponins, which can cause a bitter taste.

7. 7

   Combine the rinsed quinoa and water in a small saucepan.

8. 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.

   Ongeveer 15 min

9. 9

   Remove the quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

   Ongeveer 5 min

10. 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.

    Ongeveer 3 min

    Tip van de kok: Add more water if needed to reach your desired consistency.

11. 11

    Assemble the bowls: divide the cooked quinoa and baby spinach between two serving bowls.

    Ongeveer 1 min

12. 12

    Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and sliced avocado artistically over the quinoa and spinach.

    Ongeveer 2 min

13. 13

    Top each bowl with a generous portion of the crispy roasted chickpeas.

14. 14

    Drizzle the tahini dressing over each bowl just before serving.

    Tip van de kok: You can serve extra dressing on the side.