Quinoa Bowl with Roasted Vegetables

• 200 g cooked quinoa
• 1 sweet potato, cubed
• 1 red bell pepper
• 1 broccoli head, cut into florets
• 1 avocado
• 200 g cooked chickpeas
• 3 tbsp tahini
• 1 lime
• Water
• Garlic

👨‍🍳 Step-by-step instructions

1. 1

   Roast the sweet potato, bell pepper and broccoli with oil and salt at 200 °C for 25 minutes.

2. 2

   Make the chickpeas crispy in an air‑fryer or skillet.

3. 3

   Mix tahini with lime juice, water and garlic until a fluid sauce forms.

4. 4

   Assemble the bowl: quinoa base, vegetables, avocado, chickpeas.

5. 5

   Dress with tahini sauce and toasted sesame seeds.

💡 Chef's tip

Emulsify the tahini by adding cold water gradually while whisking.

📝 Our take

The quinoa and roasted vegetable bowl looks simpler than it is when done right. The secret lies in the texture contrast: fluffy quinoa, vegetables with caramelized edges, crunchy chickpeas, and the tahini sauce that binds everything. Truly satisfying, not just a health‑food façade.

🍷 Wine & food pairing

Sparkling water with lemon and fresh herbs, or a chilled ginger tea. An unoaked white wine, such as Austrian Grüner Veltliner, also works.

Suggested wine: Austrian Grüner Veltliner or Basque Txakoli