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Le Chaudron recipe
Buddha bowl quinoa pois chiches
Quinoa and chickpea Buddha bowl
⏱ 35 minServes 2Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
120 g (4 oz)quinoa
200 g (7 oz)cooked chickpeas
1sweet potato
100 g (3½ oz)spinach
1/2avocado
1grated carrot
2 tbsptahini
1 tbsplemon juice
1 tspcumin
1 tbsppumpkin seeds
- 120 g (4 oz) quinoa
- 200 g (7 oz) cooked chickpeas
- 1 sweet potato
- 100 g (3½ oz) spinach
- 1/2 avocado
- 1 grated carrot
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tbsp pumpkin seeds
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) convection. Line a baking sheet with parchment paper.
- Peel the sweet potato and cut into 2 cm (¾ in) cubes. Toss with ½ tablespoon oil, cumin and salt.
- Roast for 25 minutes, turning halfway, until lightly caramelized.
- Meanwhile, rinse the quinoa and simmer, covered, in 240 ml (1 cup) salted water for 15 minutes.
- Rinse and dry the chickpeas. Wash and dry the spinach.
- Make the sauce: mix the tahini, lemon juice and 2 tablespoons warm water.
- Fluff the quinoa and spoon it over half of each of 2 large bowls.
- Add the sweet potato, chickpeas, spinach, sliced avocado and carrot in sections. Drizzle with the sauce and sprinkle with seeds.
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