Avocado Quinoa Buddha Bowl
The Buddha bowl is one of the most popular health-conscious meals, combining various nutrient-rich ingredients in a single dish. Quinoa is one of the best plant-based protein sources, making it the perfect base for this meal. The creamy texture of the avocado perfectly balances the crunchiness of the sautéed chickpeas and the sweetness of the roasted sweet potato. The red cabbage adds freshness and vibrant color to the bowl, while the sesame seeds provide extra crunch. This Buddha bowl is not only delicious but also extremely nutritious and satisfying for any meal, packed with vitamins and antioxidants.
Ingredients for this recipe
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Preparation Steps
1
Rinse the quinoa thoroughly under cold running water. Cook it in twice the amount of water for 15 minutes, or until softened and all the water has been absorbed.
2
Peel the sweet potato and cut it into small cubes. Place it on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 400°F (200°C) for 20 minutes, or until tender and slightly caramelized.
3
Rinse the chickpeas. Heat the olive oil in a skillet over medium heat. Toast the cumin seeds for 1 minute to release their flavor.
4
Add the chickpeas, season with salt and pepper, and sauté over medium heat for 5 minutes, or until slightly crispy.
5
Thinly slice the red cabbage. Halve the avocado, remove the pit, and slice.
6
In a large bowl, arrange the cooked quinoa, roasted sweet potato, sautéed chickpeas, fresh spinach, sliced avocado, and red cabbage.
7
Drizzle with lemon juice, sprinkle with sesame seeds, and add a little more olive oil if desired.
8
Serve immediately. Best enjoyed fresh.
