Orange buddha bowl with Quinoa
Cooking time
35 minutes
Prep time: 15 minutes / Cook time: 20 minutes
Calories
550 Kcal per 1 serving
Ingredients (for 4)
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【For the Bowl】
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Quinoa (red, white, or mixed)
200 g
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Sweet potato, peeled and diced
400 g
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Canned chickpeas, drained
200 g
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Carrots
200 g
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Red onion
1/2
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Spring onions, sliced
2
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Fried onions
For garnish
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Sesame seeds
for garnish
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Garlic powder
1 tsp
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Kadoya Roasted Sesame Oil
3 tsp, divided
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Paprika powder
1 tsp
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【Sauce】
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Juice of 1 lime
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Peanut butter
1 tbsp
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Soy sauce
2 tbsp
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Maple syrup
2 tbsp
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Kadoya Roasted Sesame Oil
1 tbsp
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Fresh ginger, peeled and roughly chopped
5 g
Directions
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Preheat the oven to 180°C (356°F).
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Peel the sweet potato and cut into small cubes. Toss with garlic powder and 2 teaspoons of Kadoya roasted sesame oil.
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Toss the chickpeas with paprika powder and the remaining 1 teaspoon of Kadoya roasted sesame oil.
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Arrange the sweet potato and chickpeas separately on a baking tray lined with parchment paper. Roast for 20 minutes.
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Rinse the quinoa and cook in boiling water for 10 minutes. Drain and rinse with cold water.
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Grate the carrots and thinly slice the red onion and spring onions.
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Blend all the sauce ingredients until smooth.
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Divide the quinoa into bowls and top with roasted sweet potato, chickpeas, carrots, and onion.
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Drizzle with the sauce and finish with spring onions, fried onions, and sesame seeds.
Products used in this recipe
Roasted Sesame Oil
Roasted sesame oil gives rich, flavorful nutty taste to your dishes.
©Stéphanie Jouan