Buddha Bowl with Quinoa, Roasted Vegetables & Tahini Dressing

A complete meal in a bowl — filling, nutritious and satisfying. Ideal for meal prep, as the ingredients are easily prepared in larger quantities.

Ingredients (2 servings)

Base

• 120 g quinoa (raw)
• 1 small zucchini, diced
• 1 small sweet potato, diced
• ½ red pepper, sliced
• 100 g chickpeas (boiled or canned, drained)
• handful of baby spinach
• 1 tbsp olive oil
• salt, pepper, paprika

Tahini Dressing

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• ½ clove of garlic, grated
• pinch of salt

Implementation

Boil it. quinoa according to the package instructions and let cool. Preheat the oven to 200°C. Apply the sweet potato, the zucchini and the pepper on a baking sheet lined with parchment paper, pour over olive oil and paprika. Bake for 25 minutes.

For the dressing, mix the tahini, the lemon, the water, the garlic and the salt until it becomes a homogeneous cream.

Divide into two bowls: base of spinach and quinoa, place them grilled vegetables and the chickpeas, pour over with dressing.

Nutritional Note

The quinoa is one of the few plant sources complete protein, containing all the essential amino acids. In combination with the chickpeas, the grilled vegetables and the tahini, this bowl offers a balanced meal rich in fiber, iron and healthy fats.

Preparation time: 15 minutes Baking time: 25 minutes