Spiced Chickpea Buddha Bowl
The Buddha Bowl is a nutrient-rich, diverse, and visually appealing meal that many consider the pinnacle of healthy eating. Chickpeas are rich in protein and fiber, providing excellent satiety and energy. The natural sweetness of the roasted sweet potato and the crispy texture of the cumin-spiced chickpeas create a perfect combination with fresh spinach and avocado. Such a bowl is not only delicious but also extremely nutritious, satisfying pleasantly during any meal while being full of 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 a saucepan with twice the amount of water for 15 minutes, or until it's tender and all the water has been absorbed.
2
Peel the sweet potato and cut it into small cubes. Place the cubes on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and roast 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. Add the cumin seeds and minced garlic and sauté for 1 minute, until fragrant.
4
Add the chickpeas to the skillet, season with salt and pepper, and sauté over medium heat for 5 minutes, until slightly crispy.
5
Halve the avocado, remove the pit, and slice.
6
In a large bowl, arrange the cooked quinoa, roasted sweet potato, spiced chickpeas, fresh spinach, and sliced avocado.
7
Drizzle with lemon juice, sprinkle with sesame seeds, and add a little more olive oil to taste.
8
Serve immediately. Best enjoyed fresh.
