Veggie Quinoa Buddha Bowl

About this recipe

This vegetarian bowl is great for lunches during the week. Roast the sweet potato and chickpeas, cook a batch of quinoa, and assemble with fresh vegetables and a lemon yoghurt dressing.

Method

1. 1

   Step 1

   Preheat the oven to 210°C. Toss the sweet potato and chickpeas with the oil and paprika on a lined tray.

   210°C

2. 2

   Step 2

   Roast for 25 minutes until golden, turning halfway.

   25 min210°C

3. 3

   Step 3

   Meanwhile, simmer the quinoa in 500 ml water, covered, for 12 minutes. Stand for 5 minutes, then fluff with a fork.

   12 min

4. 4

   Step 4

   Mix the yoghurt with half the lemon juice and a pinch of salt.

5. 5

   Step 5

   Divide the spinach, quinoa, roasted vegetables, avocado and cucumber between bowls. Drizzle with the dressing and remaining lemon juice.