Quinoa bowl with vegetables

Ingredients for 2 servings:

• 75 g quinoa, e.g. colored
• 150 ml vegetable stock
• 1 sweet potato(s)
• 120 g chickpeas, drained weight
• ½ cucumber(s)
• 1 bell pepper(s)
• 1 avocado(s)
• 100 g sheep’s cheese
• 100 g sour cream
• Salt
• pepper
• chili flakes
• lemon juice
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C. Peel the sweet potato and cut into approximately 2 x 2 cm cubes. Drain and rinse the chickpeas in a colander. In a lidded pot or bowl, mix 1 tablespoon of oil with salt, pepper, and chili flakes. Add the sweet potato and chickpeas, put the lid on, and shake the pot until both are coated with the oil mixture. Spread the sweet potato and chickpeas on a baking sheet and place in the oven for 20 minutes. Meanwhile, pour the vegetable stock over the quinoa and simmer on the stovetop on low heat for about 15 minutes, until the liquid is absorbed. Peel the cucumber, halve it again, and cut into sticks. Deseed the bell pepper and cut into strips. Peel the avocado with a spoon and slice it. Dice the feta cheese. Season the sour cream with lemon juice, salt, and pepper. In large cereal bowls, arrange quinoa, sweet potatoes, chickpeas, bell peppers, cucumber, and avocado side by side. Top with feta cheese and then sour cream and serve.