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Le Chaudron recipe
Buddha bowl quinoa légumes
Quinoa and roasted vegetable Buddha bowl
⏱ 30 minServes 2Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
250 g (9 oz)white quinoa
1sweet potato
200 g (7 oz)canned chickpeas
1ripe avocado
100 g (3½ oz)baby spinach
100 g (3½ oz)red cabbage
2carrots
100 g (3½ oz)frozen edamame
2 tbspsesame seeds
4 tbspextra-virgin olive oil
2 tbsptahini
2 tbsplemon juice
1 tbspmaple syrup
1 tspground cumin
1 tspsmoked paprika
1 tspfine salt
1 tspfreshly ground pepper
- 250 g (9 oz) white quinoa
- 1 sweet potato
- 200 g (7 oz) canned chickpeas
- 1 ripe avocado
- 100 g (3½ oz) baby spinach
- 100 g (3½ oz) red cabbage
- 2 carrots
- 100 g (3½ oz) frozen edamame
- 2 tbsp sesame seeds
- 4 tbsp extra-virgin olive oil
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan. Peel the sweet potato and cut it into even 2 cm (¾ in) cubes. Spread on the parchment-lined baking sheet with 1 tbsp of olive oil, the cumin and paprika.
- Drain the canned chickpeas and rinse well under cold water. Pat dry and add them to the sheet with the sweet potato, salt and pepper — they’ll turn crisp.
- Roast for 25 minutes at 200 °C (400 °F), stirring halfway, until the sweet potatoes are golden and the chickpeas crisp outside and tender inside.
- Rinse the quinoa in a fine strainer under cold water for 30 seconds to remove its bitter coating. Cook in 500 ml (2 cups) of simmering salted water for 12 minutes until the grains are plump and translucent.
- Peel the 2 carrots and julienne them on a mandoline. Shred the red cabbage very thinly. Cook the frozen edamame in boiling salted water for 4 minutes, then cool in ice water.
- Make the lemon-tahini sauce by mixing the tahini, lemon juice, maple syrup, 3 tbsp of olive oil, salt and pepper in a bowl. Thin with 2 tbsp of warm water until creamy and pourable.
- Halve the avocado, remove the pit and slice the flesh 5 mm (¼ in) thick. Fan the slices out — it looks lovely in the bowl.
- Build each bowl: quinoa on the bottom, then separate sections of sweet potato, chickpeas, carrots, red cabbage, edamame, baby spinach and avocado. Drizzle with the tahini sauce and sprinkle with sesame seeds.
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