Buddha bowl with quinoa and roasted vegetables 420 kcal per serving.

Ingredients

• 75 g cooked quinoa
• 150 g mixed roasted vegetables (pumpkin, broccoli, carrot)
• 50 g roasted chickpeas with paprika
• tahini, lemon and water for the sauce
• pumpkin seeds

Step by step

1. 1

   Roast the vegetables and chickpeas at 200 °C for 25 minutes.

2. 2

   Cook the quinoa.

3. 3

   Prepare the tahini sauce with lemon and water.

4. 4

   Assemble the bowl and drizzle with the sauce.