Vegan Chickpea Buddha Bowl

Method

1. 1
   • chickpeas 250 g
   • sweet potato 1
   • olive oil 2 tbsp
   • smoked paprika 1 tsp
   • ground cumin 1 tsp
   • salt to taste

   Roast chickpeas and sweet potato — Heat the oven to 200C. Toss the chickpeas and sweet potato with olive oil, smoked paprika, cumin, and salt, then roast for 25 minutes until crisp and tender.

   ⏱25 min
2. 2
   • quinoa 150 g

   Simmer the quinoa — Meanwhile, rinse the quinoa and simmer in 300 ml water for 15 minutes until tender. Fluff and set aside.

   ⏱15 min
3. 3
   • kale 100 g
   • tahini 3 tbsp
   • lemon 1

   Whisk the tahini dressing — Whisk the tahini with the juice of the lemon and a splash of water to a pourable dressing. Massage the kale with a little of the dressing.

4. 4
   • chickpeas 250 g
   • sweet potato 1
   • quinoa 150 g
   • kale 100 g
   • tahini 3 tbsp
   • fresh parsley 2 tbsp
   • black pepper to taste

   Assemble the buddha bowls — Build the bowls with quinoa, dressed kale, and the roasted chickpeas and sweet potato. Drizzle with the remaining tahini dressing and finish with parsley and pepper.