A quinoa base topped with roasted sweet potato and chickpeas, avocado and crunchy raw vegetables, finished with lemon-tahini sauce. Vegan, gluten-free and a source of protein.
Ingredients
Instructions
- 1
Preheat the oven to 200 °C. Cut the sweet potato into 2 cm cubes; drain the chickpeas and pat them dry.
- 2
Toss the sweet potato and chickpeas with the olive oil, cumin and half the salt and spread on a parchment-lined tray. Roast for 25-30 minutes, turning halfway, until the potato is tender and the chickpeas are crisp.
- 3
Meanwhile, finely shred the red cabbage, grate or ribbon the carrot, and wash and dry the spinach.
- 4
Make the sauce: whisk the tahini with the lemon juice and remaining salt into a thick, smooth cream.
- 5
Halve and pit the avocado and slice it thinly.
- 6
Divide the quinoa among 4 bowls; arrange the spinach, cabbage, carrot, avocado, roasted sweet potato and chickpeas in sections on top. Drizzle with the tahini sauce and serve.
Nutrition
Per serving
| Calories | 476 kcal |
|---|---|
| Protein | 15 g |
| Carbs | 62 g |
| Fat | 21 g |
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