Buddha Bowl
Ingredients
- 200 g Quinoa
- 1 bell Pepper
- 1 Cucumber
- 2 Carrots
- 400 g Canned chickpeas
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Tahini
- 1 tbsp Sesame seeds
- Fresh herbs (e.g., parsley or cilantro)
Instructions
1. Start by cooking the quinoa according to package instructions until fluffy.
2. While the quinoa cooks, prepare the vegetables. Chop the bell pepper, cucumber, and carrots into bite-sized pieces.
3. In a separate pan, heat olive oil and sauté the chickpeas until golden brown, seasoning with salt and pepper.
4. Once the quinoa is ready, assemble the bowl by placing a base of quinoa.
5. Arrange the chopped vegetables and sautéed chickpeas on top of the quinoa.
6. Drizzle with tahini dressing and sprinkle with sesame seeds and fresh herbs before serving.
