Buddha Bowl with Roasted Chickpeas and Tahini

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Preheat the oven to 200 °C. Dice the sweet potato, then drain the chickpeas and pat them dry.

2. 2

   Toss both with olive oil, paprika and cumin and roast for 25 minutes.

   25:00
3. 3

   Cook the quinoa according to the packet instructions. Whisk the tahini with the lemon juice and 3 tbsp water to make a creamy dressing.

4. 4

   Arrange the quinoa, spinach, sweet potato and chickpeas in bowls and drizzle with the tahini dressing.