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Le Chaudron recipe

Buddha bowl légumes rôtis quinoa

Roasted vegetable quinoa Buddha bowl

⏱ 35 minServes 2Easy350 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 100 g (3½ oz)quinoa
  • 1sweet potato
  • 1zucchini
  • 100 g (3½ oz)cooked chickpeas
  • 60 g (2 oz)fresh spinach
  • 1/2avocado
  • 2 tbspolive oil
  • 1 tspcumin
  • 1 tbsplemon juice
  • 1 tspsesame seeds
  • 100 g (3½ oz) quinoa
  • 1 sweet potato
  • 1 zucchini
  • 100 g (3½ oz) cooked chickpeas
  • 60 g (2 oz) fresh spinach
  • 1/2 avocado
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp lemon juice
  • 1 tsp sesame seeds
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 baking sheet1 sheet of parchment paper1 medium saucepan1 large mixing bowl2 wide serving bowls1 kitchen knifeOven

03 — Method

  1. Preheat the oven to 200°C (400°F) convection. Line a baking sheet with parchment paper.
  2. Peel the sweet potato and cut into 2 cm (¾ in) cubes. Cut the zucchini into half-moons. Toss with 1 tablespoon oil, the cumin and salt.
  3. Spread in a single layer and roast for 25 minutes, turning halfway.
  4. Meanwhile, rinse the quinoa and simmer in 200 ml (¾ cup) salted water for 15 minutes. Rest, covered, off the heat for 5 minutes.
  5. Rinse and pat dry the chickpeas. Wash and dry the spinach. Slice the avocado.
  6. In 2 wide bowls, spoon the quinoa over half of each bowl and add the warm roasted vegetables beside it.
  7. Add the chickpeas, spinach and avocado in separate sections.
  8. Drizzle with the lemon juice and remaining oil, sprinkle with sesame seeds and serve warm or at room temperature.

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CategorySpecial diets