Spiced Chickpea Buddha Bowl

Ingredients

• 150 g Quinoa (Rinsed)
• 400 g Water (Salted)
• 300 g Cooked chickpeas (Drained)
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1 tbsp Extra virgin olive oil (For the chickpeas)
• 1 Avocado (Sliced)
• 100 g Cherry tomatoes
• 60 g Baby spinach leaves
• 1 tbsp Lemon juice (For dressing)
• Salt (As needed to salt the quinoa water and a pinch for the chickpeas)
• Extra virgin olive oil (A drizzle for serving)

Steps

1. 1

   Place the rinsed quinoa and salted water in the Thermomix or other robot's mixing bowl.

2. 2

   Cook for 15 minutes at 100°C on spoon speed, with the basket placed on top of the lid. Set the cooked quinoa aside.

3. 3

   Combine the drained chickpeas with the ground cumin, paprika, 1 tablespoon of extra virgin olive oil, and a pinch of salt.

4. 4

   Bake the seasoned chickpeas at 200°C for 15 minutes, until golden.

5. 5

   Divide the quinoa between two bowls, using it as the base.

6. 6

   Arrange the chickpeas, sliced avocado, cherry tomatoes, and baby spinach in separate sections over the quinoa.

7. 7

   Dress the bowls with the lemon juice and a drizzle of olive oil, then serve.

Notes

The source recommends arranging the ingredients by color for a more appealing bowl. It also notes that baked chickpeas become crunchy and work well as a snack. The recipe is described as combining a grain and legume for complete protein. The source does not specify the exact amount of salt or the finishing olive-oil drizzle.

Nutrition per serving

• main
• vegan
• gluten-free
• protein-rich
• Thermomix
• baked
• bowl
• meal-prep