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Le Chaudron recipe
Buddha bowl quinoa, légumes, pois chiches
Quinoa, vegetable and chickpea Buddha bowl
⏱ 30 minServes 2Easy400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)quinoa
200 g (7 oz)cooked chickpeas
1avocado
2carrots
100 g (3½ oz)baby spinach
2 tbspolive oil
1lemon
1 pinchcumin
- 150 g (5 oz) quinoa
- 200 g (7 oz) cooked chickpeas
- 1 avocado
- 2 carrots
- 100 g (3½ oz) baby spinach
- 2 tbsp olive oil
- 1 lemon
- 1 pinch cumin
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.
02 — Equipment
03 — Method
- Rinse the quinoa and cook 12 min in salted boiling water until absorbed, then let cool slightly.
- Rinse and drain the chickpeas and season with the cumin and a little olive oil.
- Shave the carrots thinly with the peeler, and slice the avocado thinly just before serving so it doesn't brown.
- Make a dressing by whisking the lemon juice with the remaining olive oil and a pinch of salt and pepper.
- Divide the warm quinoa between two large bowls and arrange the vegetables and chickpeas in sections.
- Add the baby spinach and avocado slices, drizzle with the dressing and serve right away.
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