Buddha Bowl with Quinoa and Avocado

• 100g quinoa
• 200g cooked chickpeas
• 1 avocado
• 200g baby spinach
• 1 cooked beet
• 1 carrot
• 2 tablespoons mixed seeds
• For the dressing: tahini, lemon, garlic, olive oil, salt

👨‍🍳 Step-by-step instructions

1. 1

   Cook the quinoa in salted water using a 1:2 ratio for 15 minutes.

2. 2

   Roast the chickpeas in the oven with oil, cumin, and paprika for 20 minutes at 200°C.

3. 3

   Prepare the dressing by mixing tahini, lemon juice, crushed garlic, oil, and water until a smooth, fluid cream forms.

4. 4

   Slice the beet, carrot, and avocado.

5. 5

   Assemble: place quinoa at the base, arrange vegetables and chickpeas in sections, drizzle with dressing, and sprinkle with seeds.

💡 Chef's tip

The secret to a great Buddha bowl lies in contrast: something warm (quinoa), something crunchy (chickpeas), something creamy (avocado), and something fresh (spinach).

📝 Our take

A Buddha bowl depends more on assembly than cooking. The quinoa, chickpeas, and avocado are easy; the tahini dressing is what decides whether the bowl is worth eating or not. You need real tahini, not the watered-down version from cheap jars.

🍷 Wine & food pairing

Sparkling water with lemon and ginger, or a chilled green tea. A Txakoli also works with the tahini and avocado.

Suggested wine: Cucumber and mint infused water