Ingredients
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200 g quinoa
1 broccoli
100 g chickpeas
2 tbsp light tahini
1 tbsp sweetener of your choice (e.g. agave syrup or maple syrup)
1 tsp grated nutmeg
2 tsp paprika powder
salt & pepper
olive oil
1 avocado
1 lemon
a handful of baby spinach
4 tbsp turmeric cauliflower
Yogurt-tahini-dressing
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1 cup plant-based natural yogurt
1 lemon
3-4 tbsp tahini
salt & pepper
This is how we proceed
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We start by washing the ingredients. Put the chickpeas in a sieve and rinse with clear water. Wash the spinach and broccoli. Also rinse the quinoa in a sieve with clear water.
Then place the quinoa in a small pot with exactly twice the amount of water (for one glass of quinoa, this makes two glasses of water) and simmer for about 15 minutes.
Prepare the marinade to give the vegetables a delicious aroma in the oven. To do this, mix a sweetener of your choice (e.g. agave syrup), olive oil and tahini with paprika powder and grated nutmeg in a bowl. Then mix the broccoli and chickpeas with the marinade in a large bowl.
Once everything is well mixed, place the vegetables on a baking tray lined with baking paper and season again with salt and pepper.
Then bake the vegetables in the oven at 200°C for about 20-25 minutes, depending on how brown you like them. If necessary, turn everything over once or twice.
For the garnish, mash a ripe avocado with the juice of half a lemon, salt and pepper. In a bowl, mix the ingredients for the yoghurt and tahini dressing together well.
Once the oven vegetables are ready, we can prepare the rest for the bowl – add the cooked quinoa to the bowl with the spinach and oven vegetables. Finally, garnish with the turmeric cauliflower and yoghurt tahini dressing.
The delicious bowl is now ready to try. Enjoy your meal!
Tip
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The ingredients for the quinoa bowl are suitable for meal prep.
