Vegan Chickpeas Buddabowl

Serves 2 · Time 35 min · Allergens sesame (tahini)

Ingredients

Bowl

• 90 g quinoa
• 60 g kale or spinach
• 1 sweet potato, peeled and cubed
• ½ avocado, sliced
• 25 g red cabbage, shredded (or grated beetroot)

Crispy chickpeas

• 1 can chickpeas (400 g), rinsed and dried very well
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• Salt and black pepper

Lemon tahini dressing

• 60 ml tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 2–3 tbsp warm water
• A pinch of salt

Step by step

1. Roast. Heat the oven to 200 °C. Put the sweet potato with a little oil and salt on one half of a tray. Toss the chickpeas with the oil and spices on the other half. Roast for 20–25 minutes until the potato is soft and the chickpeas are crisp.

1. Cook the quinoa. Rinse it under cold water. Simmer it in 250 ml water or broth, covered, for 15 minutes, then fluff with a fork.
2. Make the dressing. Whisk the tahini, lemon juice, maple syrup, garlic and salt. It will thicken at first: add the warm water a spoon at a time until smooth.

1. Soften the kale. Rub it with a few drops of oil and a pinch of salt for 30 seconds. Skip this for spinach.
2. Build the bowls. Quinoa and greens first, then the sweet potato, chickpeas, avocado and cabbage in sections. Pour over the dressing just before you eat.

Tip: dry the chickpeas well with a tea towel. That is what makes them crisp.

Want more like this?

• Get the e-book: The Plant-Based Meal Prep Bible (195 kr) or Vegama Bundle (445 kr)
• Cook it with us: masterclass in Esbjerg, Thursday 26 November