Roasted Veggie Buddha Bowl
Crispy roasted chickpeas and vegetables over fluffy quinoa with a creamy lemon-tahini drizzle. Bright, filling, fully plant-based.
Zubereitung
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Toss chickpeas, sweet potato and broccoli with oil and spices; roast at 200°C for 25–30 minutes.
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Cook the quinoa and fluff.
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Whisk tahini, lemon, crushed garlic and water into a pourable dressing.
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Build bowls with quinoa, spinach and roasted veg; drizzle generously with tahini sauce.
Tipps
Dry the chickpeas well before roasting so they crisp instead of steam. Thin the tahini with water until it pours.
Notizen
Everything keeps separately for 3 days — assemble fresh.
Nährwerte pro Portion
Häufige Fragen
Add more protein?
Tofu, edamame or extra chickpeas all fit right in.
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