Australian · Lunch, Dinner
Quinoa Buddha bowl
Quinoa with roasted pumpkin, chickpeas and a creamy tahini-lemon dressing.
- Calories
- 497 kcal
- Protein
- 20 g
- Carbs
- 72 g
- Fat
- 14 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: sesame.
Ingredients
- 60 g Quinoa
- 150 g Pumpkin
- 100 g Chickpeas (tinned, drained)
- 1 tbsp Tahini
- ¼ lemon Lemons
Method
- Heat the oven to 200°C and roast the pumpkin cubes for 20-25 minutes until tender.
- Rinse the quinoa and simmer in twice its volume of water for 15 minutes until tender; drain.
- Warm the chickpeas through in a small pan.
- Whisk the tahini with the lemon juice and a splash of water, and spoon the quinoa, pumpkin and chickpeas into a bowl, drizzled with the dressing.
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