Recipe
Orange buddha bowl with Quinoa
35 min
Calories 550 kcal
*Calories are for one serving.
Ingredients (4)
| 【For the Bowl】 | |
|---|---|
| Quinoa (red, white, or mixed) | 200 g |
| Sweet potato, peeled and diced | 400 g |
| Canned chickpeas, drained | 200 g |
| Carrots | 200 g |
| Red onion | 1/2 |
| Spring onions, sliced | 2 |
| Fried onions | For garnish |
| Sesame seeds | for garnish |
| Garlic powder | 1 tsp |
| Kadoya Roasted Sesame Oil | 3 tsp, divided |
| Paprika powder | 1 tsp |
| 【Sauce】 | |
| Juice of 1 lime | |
| Peanut butter | 1 tbsp |
| Soy sauce | 2 tbsp |
| Maple syrup | 2 tbsp |
| Kadoya Roasted Sesame Oil | 1 tbsp |
| Fresh ginger, peeled and roughly chopped | 5 g |
Directions (35 min)
-
Preheat the oven to 180°C (356°F).
-
Peel the sweet potato and cut into small cubes. Toss with garlic powder and 2 teaspoons of Kadoya roasted sesame oil.
-
Toss the chickpeas with paprika powder and the remaining 1 teaspoon of Kadoya roasted sesame oil.
-
Arrange the sweet potato and chickpeas separately on a baking tray lined with parchment paper. Roast for 20 minutes.
-
Rinse the quinoa and cook in boiling water for 10 minutes. Drain and rinse with cold water.
-
Grate the carrots and thinly slice the red onion and spring onions.
-
Blend all the sauce ingredients until smooth.
-
Divide the quinoa into bowls and top with roasted sweet potato, chickpeas, carrots, and onion.
-
Drizzle with the sauce and finish with spring onions, fried onions, and sesame seeds.
Share This Recipe
