Quinoa Buddha Bowl

Malzemeler

• 120 g Quinoa
• 1 medium Sweet potato
• 150 g Canned chickpeas
• 0.5 medium Avocado
• 60 g Kale
• 2 tbsp Tahini
• 1 tbsp Lemon juice
• 2 tbsp Olive oil
• 0.5 tsp Cumin

Talimatlar

1. 1

   Cook quinoa. Roast cubed sweet potato and chickpeas with cumin at 200°C for 20 min.

2. 2

   Massage kale with olive oil and lemon.

3. 3

   Mix tahini with lemon and water for dressing.

4. 4

   Assemble bowls. Drizzle tahini dressing.