Quinoa Buddha Bowl

Ingredients

• 1 cup quinoa, rinsed
• 1 sweet potato, cubed
• 1 can chickpeas, drained
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 avocado, sliced
• Handful baby spinach
• For the dressing: 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, water to thin

Instructions

1. Cook the quinoa in twice its volume of salted water for 15 minutes until tender; fluff and rest.
2. Toss the sweet potato and chickpeas with oil, paprika, cumin and salt; roast at 200C for 25 minutes.
3. Whisk the dressing, adding water to a drizzle consistency.
4. Build the bowls with quinoa, spinach, roasted vegetables and avocado.
5. Drizzle generously with dressing.

Serving suggestions

• Lovely warm or at room temperature; great for lunchboxes.

Storage & reheating

Components keep 3 days; assemble fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions