Buddha Bowl with Tahini

Ingredients for 2 servings:

• 2 handfuls of spinach, fresh
• 4 tbsp, heaped quinoa
• 1 tbsp vegetable broth, instant
• 1 sweet potato(s)
• 2 tbsp olive oil
• ¼ cucumber(s)
• 1 carrot(s)
• 1 tomato(s)
• 3 tbsp, heaped chickpeas
• 2 tbsp sriracha sauce
• 2 tbsp maple syrup
• 2 tsp tahini
• 2 tbsp lemon(s)
• e.g. coriander
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 35 minutes

for the office, picnic, takeaway, vegan

Soak the chickpeas overnight. Cook the soaked chickpeas in salt-free water. Cook the quinoa in vegetable broth until tender. Meanwhile, peel the sweet potato, slice it, and fry it in oil. Trim the spinach and tear it into bite-sized pieces. Wash, peel, and strip the carrot and cucumber, and slice the tomato. Drain the cooked quinoa and let it cool. Drain the chickpeas and return them to the pot along 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. For the dressing, mix the tahini with about 3 tablespoons of water (more if you prefer it thinner) and season with lemon, coriander, salt, and pepper. Spread the spinach on the bottom of a nice bowl and arrange the remaining ingredients on top; do not mix. Pour the tahini dressing over the bowl. If you like, you can also add toasted nuts or seeds, such as sunflower seeds, sesame seeds, pine nuts, etc. This is just a suggestion. A Buddha bowl should contain legumes, healthy grains, protein, salad, and vegetables, and of course, it should look pretty.