Quinoa Buddha Bowl with Tahini Dressing

Name: Quinoa Buddha Bowl with Tahini Dressing
Cook time: 25 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 80g tri-coloured quinoa, washed and drained; 150g/5.29oz sweet potato, peeled and sliced thinly; 1 tbsp olive oil; 200g/7.05oz baby spinach, washed; 2 cloves of garlic, thinly sliced; Pinch of salt; 1 avocado, cut in half and deseeded; 200g chickpeas (from a can), drained and rinsed; ¼ cup fermented vegetables (red cabbage); 1 tbsp tahini; Lemon juice; Water; Garlic powder

6 steps

Cook:25min

Updated at: Thu, 17 Aug 2023 09:47:38 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

2 servings

80gtri-coloured quinoa

washed and drained

150gsweet potato

peeled and sliced thinly

1 Tbspolive oil

2 clovesgarlic

cut in half and deseeded

200gchickpeas from can

drained and rinsed

¼ cupvegetables

fermented, red cabbage

Tahini dressing

1 Tbsptahini

lemon juice

water

garlic powder

Instructions

Step 1

Place quinoa in a small saucepan with 1.5 cups of water on medium-high heat. Bring to a boil and then reduce heat and cook until all the water has evaporated, partially covered. Set aside once cooked.

Step 2

In a frying pan, add the sweet potato rounds and fry on 1 tbsp of oil on medium heat for around 3-4 minutes on each side. The potatoes should be a little golden on the outside and soft on the inside. Set aside.

Step 3

Using the same frypan, add the other 1 tbsp of oil and the baby spinach. Place the lid on top and let the spinach wilt down. Give it a quick stir, and then add in the garlic. Stir again and season with a pinch of salt. Set aside.

Step 4

Make the tahini sauce.

Step 5

Plate up for two serves. In each bowl, add half of all the ingredients (quinoa, sweet potato rounds, garlic baby spinach, avocado, chickpeas and fermented vegetables), and then drizzle the tahini dressing over the top.

Step 6

Enjoy straight away or keep in the fridge for up to three days in an airtight container (keep the fermented vegetables and tahini dressing off until you’re ready to serve).