Healthy
Spiced chickpea Buddha bowl
A colorful, complete bowl with spiced chickpeas and fresh vegetables.
VegetarianVeganGluten-free
Ingredients
- 150 g rinsed quinoa
- 400 g water
- 300 g cooked and drained chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 1 avocado in slices
- 100 g cherry tomatoes
- 60 g baby spinach leaves
- 1 tablespoon lemon juice
Step-by-step
Using a different robot? Switch it here:
- Put the rinsed quinoa and the salted water in the mixing bowl.
- Program 15 min/100°C/spoon speed with the basket on top of the lid and set the quinoa aside.
- Mix the chickpeas with the cumin, the paprika, the oil and a pinch of salt.
- Bake the chickpeas at 200°C for 15 minutes until they are golden.
- Divide the quinoa into two bowls as a base.
- Spread the chickpeas, the avocado, the cherry tomatoes and the spinach in sections.
- Dress with lemon juice and a drizzle of oil and serve.
Tips
- Nutritional note: a combination of grain and legume that provides complete protein.
- Arrange the ingredients by colors for a more appealing bowl.
- Baked chickpeas turn out crunchy and are an ideal snack.
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