Quinoa Bowl

A protein-rich quinoa bowl with roasted chickpeas, avocado and tahini dressing.

Ingredients

• 200g quinoa
• 400g chickpeas
• 1 tbsp olive oil
• 100g baby spinach
• 1 carrot
• 200g cherry tomatoes
• 1/2 bunch mint
• 1 tbsp sesame seeds
• 1 avocado
• 1 lime
• 1 garlic clove
• 3 tbsp tahini (sesame paste)
• 2 tbsp maple syrup
• 2 tbsp light balsamic vinegar
• Salt
• Pepper
• 1 tsp ground cumin

Instructions

1. Preheat oven to 180°C top/bottom heat. Wash quinoa in a strainer and drain. Cook in water according to package instructions. Drain and rinse chickpeas. Mix with oil and roast in the oven for 30 minutes.

2. Meanwhile, wash and spin dry the spinach. Clean, wash, peel and finely grate the carrot. Wash and halve tomatoes. Wash mint, shake dry, pluck off leaves and chop. Toast sesame seeds in a pan without oil until golden yellow. Halve avocado with a knife, remove pit and scoop out flesh with a spoon. Cut the halves lengthwise into wedges.

3. For the dressing, squeeze the lime and catch the juice. Pour 1 tbsp over the cut avocado. Peel and finely chop garlic. Mix with remaining lime juice, tahini, maple syrup and vinegar. Season the dressing with salt and pepper.

4. Season the roasted chickpeas with cumin, salt and pepper. Distribute quinoa, chickpeas, carrot, avocado, tomatoes, spinach among 4 bowls. Pour dressing on top. Sprinkle quinoa bowl with mint and sesame seeds.

Nutritional Information

• Preparation time: 40 minutes
• Per serving: 505 kcal
• Nutrients: 20g fat, 59g carbohydrates, 15g protein

Tips

• Wash quinoa well before cooking to remove bitter compounds
• Tahini gives the dressing a creamy consistency and nutty flavor
• Chickpeas become nicely crispy when roasted