my-diet-bowls

Rainbow Chickpea Quinoa Buddha Bowl with Lemon Tahini

Name: Rainbow Chickpea Quinoa Buddha Bowl with Lemon Tahini
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 110 g chickpeas, cooked and drained; 110 g quinoa, cooked; 120 g sweet potato; 70 g kale; 50 g avocado; 12 g tahini; 20 g lemon juice; 4 g olive oil; 1 g ground cumin

This roasted dish pairs chickpeas, cooked and drained with quinoa, cooked, tahini and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

93 g Carbohydrates

24 g Fat

24 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

110g chickpeas, cooked and drained 180 kcal
110g quinoa, cooked 132 kcal
120g sweet potato 103 kcal
70g kale 34 kcal
50g avocado 80 kcal
12g tahini 71 kcal
20g lemon juice 6 kcal
4g olive oil 35 kcal
1g ground cumin 4 kcal

Cooking instructions

sweet potatoolive oilground cumin
Preheat the oven to 220 C. Toss the sweet potato with olive oil and cumin, then roast for 20-25 minutes until tender and browned.
chickpeasquinoa
Warm the cooked quinoa and chickpeas separately, adding a splash of water if needed.
kalelemon juice
Massage the kale with half of the lemon juice until softened.
tahinilemon juice
Whisk the tahini with the remaining lemon juice and enough water to make a pourable dressing.
chickpeasquinoasweet potatokaleavocadotahinilemon juice
Arrange quinoa, chickpeas, sweet potato, kale, and avocado in a bowl, then drizzle with lemon tahini.