A bowl packed with exciting flavors, baked crisp with tahini dressing
Ingredients
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100g quinoa
100g the turmeric kale
½ cauliflower
50g chickpeas
1 tsp tahini (light is best)
½ avocado
2 lemons
handful of fresh spinach leaves
1 tsp agave syrup
1 small clove of garlic
nutmeg
paprika powder
salt, pepper
olive oil
optional (vegan) natural yogurt
This is how we proceed
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We start by washing the ingredients. To do this, we put the quinoa in a bowl of water and let it soak for 3 minutes. Put the chickpeas in a colander and wash them with clean water, clean the spinach and cauliflower.
Then put the quinoa in a small pot with exactly double the amount of water (for one jar of quinoa, that makes two jars of water) and simmer for about 15 minutes.
To give the vegetables a delicious aroma in the oven, we prepare the marinade. Put 1 tablespoon of agave syrup, a dash of olive oil and 1 teaspoon of tahini with 1 MS paprika powder and 1 MS nutmeg in a bowl and mix everything. Then we put the cauliflower as well as the chickpeas in a large bowl and add the marinade.
Once everything is well mixed, we put the vegetables on a baking tray lined with baking paper and season everything again a little with salt & pepper...
Then put the tray into the oven preheated to 200 degrees (top/bottom heat) and bake the vegetables for about 40 minutes, depending on how brown you want them. If necessary, turn everything over once or twice.
For the dip, mash half a ripe avocado with the juice of half a lemon, a clove of garlic cut into small pieces, pepper and salt.
Once the oven vegetables are ready, we can prepare the rest for the bowl - for this, we put the ready-cooked quinoa with spinach and the oven vegetables in the bowl. Top with the turmeric kale and a halved lemon and, if you like, add some (vegan) natural yogurt.
Already the Buddha Bowl is ready and may be tasted - yay!
Bon appetite!
