Camaleo← Recipes
Sweet potato, chickpea and tahini buddha bowl
Roast the chickpeas and sweet potato on the same tray: one oven, one dish to wash.
Cold dish · 2 servings · Prep time 40 min
Per serving
Calories641kcal
Protein23g
Carbs91g
Fat20g
Ingredients
- 300 gSweet potatoes
- 240 gChickpeas (canned)
- 80 gKale
- 100 gQuinoa
- 30 gTahini
- 1 pieceLemons
- 10 mlOlive oil
Method
- Heat the oven to 200 °C. Cube the sweet potato, toss with the drained chickpeas and the oil, and roast for 25 minutes.
- Rinse the quinoa and cook it for 12 minutes in twice its volume of water.
- Massage the shredded kale with a pinch of salt and a few drops of lemon.
- Thin the tahini with the rest of the lemon juice and a little water, arrange everything in two bowls and spoon over the sauce.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.