Rainbow quinoa buddha bowl

Ingredients

For 1 serving.

• 70 g quinoa (dry)
• 120 g sweet potato
• 60 g chickpeas
• Beetroot, tahini

Instructions

1. 1

   Preheat oven to 200°C. Toss cubed sweet potato with olive oil, salt and pepper.

2. 2

   Roast the sweet potato for 25 minutes until tender.

3. 3

   Meanwhile, cook the quinoa in 140 ml water for 12 minutes; fluff.

4. 4

   Warm the chickpeas in a dry pan with a pinch of smoked paprika.

5. 5

   Build the bowl: quinoa, sweet potato, chickpeas and beetroot. Drizzle with tahini thinned with lemon juice.