Vegan Buddha Bowl

Instructions

1. Step 1

   On the cutting board with the chef's knife, cut the sweet potato into bite-size pieces and chop the cucumber. Wash the spinach and keep the prepared vegetables ready for assembly.

   Cookware: Chef Knife, cutting board

2. Step 2

   Preheat the oven to 220°C.

   Timer: 10 min (fixed)

   Parallel with step: 1

   Cookware: oven — preheat

3. Step 3

   In the mixing bowl, whisk the tahini, juice from the lemon, 60 ml water, and 1 gr salt until smooth and pourable.

   Ingredients used: 2.0 piece Lemon, 1.0 gr Salt, 80.0 gr Tahini, 60.0 ml Water

   Cookware: mixing bowl, whisk

4. Step 4

   Put the quinoa and 360 ml water in the saucepan, bring to a boil, then cover and simmer until the water is absorbed and the grains are tender, about 15 minutes. Fluff with a clean utensil, then transfer the quinoa into the mixing bowl with the dressing.

   Timer: 15 min (scalable)

   Ingredients used: 180.0 gr Quinoa, 360.0 ml Water

   Cookware: mixing bowl, saucepan — covered simmer

5. Step 5

   Toss the sweet potato with 15 ml olive oil and 2 gr salt, spread it in a single layer on the 30 × 40 cm baking sheet, and roast at 220°C for 25 minutes until browned at the edges and tender. Transfer the roasted sweet potato to the empty saucepan.

   Timer: 25 min (scalable)

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 600.0 gr Sweet Potato

   Cookware: baking sheet — single layer, oven — 220°C roast, saucepan — holding

6. Step 6

   Spread the chickpea on the same baking sheet in a single layer, toss with 15 ml olive oil and 2 gr salt, and roast at 220°C for 20 minutes until lightly browned and crisp outside. Transfer the chickpea to the saucepan with the sweet potato.

   Timer: 20 min (scalable)

   Ingredients used: 480.0 gr Chickpea, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking sheet — single layer, oven — 220°C roast, saucepan — holding

7. Step 7

   Add the chopped cucumber and washed spinach to the mixing bowl with the dressed quinoa. Transfer in the roasted sweet potato and chickpea from the saucepan, toss gently to combine, and serve while the roasted vegetables are warm.

   Ingredients used: 300.0 gr Cucumber, 120.0 gr Spinach

   Cookware: mixing bowl — assembly, saucepan — transfer