Buddha Bowl with Tahini

Summary

Ingredients

• 2 handfuls spinach, fresher
• 4 tablespoon, heaped quinoa
• 1 tablespoon vegetable stock, instant
• 1 sweet potato (s)
• 2 tablespoon olive oil
• 0.25 ¼ cucumber (s)
• 1 carrot (s)
• 1 tomato (s)
• 3 tablespoon, heaped chickpeas
• 2 tablespoon sriracha sauce
• 2 tablespoon maple syrup
• 2 teaspoons tahini
• 2 tablespoon lemon (s)
• coriander
• salt and pepper

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Instructions

1. Soak the chickpeas in water for 8 hours or overnight.
2. Drain the soaked chickpeas and boil in fresh water without salt for 10-12 minutes until tender.
3. Cook the quinoa in vegetable stock for about 15 minutes until tender.
4. While waiting for the chickpeas and quinoa, peel and cut the sweet potato into slices.
5. Heat 2 tablespoons olive oil in a pan over medium heat and fry the sweet potato slices for 8-10 minutes until golden and tender. Season with salt and pepper and set aside to cool.
6. Prepare the vegetables: rinse and tear the spinach into bite-sized pieces; wash, peel, and cut the carrot and cucumber into strips; slice the tomato.
7. Drain the cooked quinoa and let cool for about 5 minutes.
8. Drain the cooked chickpeas and place them in a pan with 2 tablespoons sriracha sauce and 2 tablespoons maple syrup. Heat over medium heat for 3-4 minutes until caramelized, then set aside to cool.
9. For the tahini dressing, stir 2 teaspoons tahini with roughly 3 tablespoons water until smooth. Season with 2 tablespoons lemon juice, coriander, salt, and pepper.
10. Arrange the spinach on the bottom of a bowl and arrange the cooled quinoa, sweet potato, chickpeas, carrot, cucumber, and tomato on top without mixing.
11. Pour the tahini dressing over the bowl.
12. Optional: top with roasted nuts or seeds such as sunflower seeds, sesame seeds, or pine nuts.