🥗 High-Protein Buddha Bowl

Ingredients

• •3/4 cup uncooked (5.3 oz / 150 g) quinoa
• •1 2/3 cups (8.8 oz / 250 g) cooked chickpeas
• •1 avocado
• •2.8 oz (80 g), about 2 cups spinach
• •3 tbsp tahini
• •1 1/4 cups (300 ml) vegetable broth
• •2 tbsp lemon juice
• •2 cloves garlic
• •1 tsp sweet paprika

• Recipes with quinoa
• Recipes with cooked chickpeas
• Recipes with avocado
• Recipes with spinach
• Recipes with lemon juice

How to make it, step by step

1. Cook the quinoa in the vegetable broth for 15 minutes. Roast the chickpeas with paprika and oil in a 400°F (200°C) oven for 20 minutes.
2. Make the dressing: mix the tahini, lemon juice, grated garlic, and water until you have a pourable sauce.
3. Assemble the bowls with the quinoa, crispy chickpeas, fresh spinach, and sliced avocado.
4. Drizzle with the tahini dressing.