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 overnight. Boil the soaked chickpeas in water without salt.
2. Cook the quinoa in vegetable stock until soft, while peeling the sweet potato, cut into slices and fry in oil.
3. Clean the spinach and tear it into bite-sized pieces. Wash, peel and cut the carrot and cucumber into strips and slice the tomato.
4. Drain the finished quinoa and let it cool down, drain the chickpeas as well and put them back into the pot together with the sriracha sauce and maple syrup, let them caramelize together and set aside to cool. Season the sweet potato with salt and pepper and let it cool down.
5. For the dressing, stir the tahini with approx. 3 tablespoons of water, if you like it thinner, more, and season with lemon, coriander, salt and pepper.
6. Spread the spinach on the bottom in a nice bowl and arrange the remaining components on top, do not mix. Put the tahini dressing on top.
7. If you want, you can also add roasted nuts or kernels, e.g., sunflower seeds, sesame seeds, pine nuts etc.
8. This is all just a suggestion. In any case, a Buddha bowl should contain legumes, good grains, proteins, lettuce and vegetables and of course it should look pretty.