Buddha Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   In a large mixing bowl, toss the sweet potato and chickpeas with the olive oil, cumin, paprika, 4 gr salt, and black pepper. Spread them in a single layer on the baking sheet.

   Ingredients used: 2.0 gr Black Pepper, 480.0 gr Chickpea, 4.0 gr Ground Cumin, 30.0 ml Olive Oil, 4.0 gr Paprika, 4.0 gr Salt, 600.0 gr Sweet Potato

   Cookware: Large Mixing Bowl, rimmed baking sheet

3. Step 3

   Roast until the sweet potato is tender and browned, stirring the tray contents halfway through.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   While the tray roasts, rinse the quinoa thoroughly under cool running water and drain it.

   Cookware: colander

5. Step 5

   Transfer the quinoa to the saucepan and add 360 ml water and 1 gr salt. Bring to a boil over high heat, cover, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 gr Quinoa, 1.0 gr Salt, 360.0 ml Water

   Cookware: medium saucepan, Saucepan Lid

6. Step 6

   Remove the covered saucepan from the heat, let the quinoa rest, then fluff it with a fork.

   Timer: 5 min (fixed)

   Cookware: fork, medium saucepan, Saucepan Lid

7. Step 7

   Whisk the tahini, lemon juice, garlic, remaining 60 ml water, and remaining 1 gr salt until smooth and pourable.

   Ingredients used: 8.0 gr Garlic, 45.0 ml Lemon Juice, 1.0 gr Salt, 60.0 gr Tahini, 60.0 ml Water

   Cookware: small bowl, whisk

8. Step 8

   Place the kale in the cleaned large mixing bowl. Add about one-third of the prepared dressing and massage briefly until the leaves soften.

   Timer: 2 min (fixed)

   Ingredients used: 160.0 gr Kale

   Cookware: Large Mixing Bowl

9. Step 9

   Divide the quinoa and kale among four bowls. Top with the roasted sweet potato and chickpeas, avocado, and pumpkin seeds, then spoon over the remaining dressing.

   Ingredients used: 2.0 piece Avocado, 40.0 gr Pumpkin Seed