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Le Chaudron recipe
Buddha bowl vegan
Vegan Buddha bowl with tahini dressing
⏱ 30 minServes 2Easy520 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
1sweet potato
100 g (3½ oz)kale
1avocado
1carrot
2 tbsptahini
1 tbsplemon juice
1 tspground cumin
30 g (1 oz)pumpkin seeds
- 150 g (5 oz) quinoa
- 200 g (7 oz) cooked chickpeas
- 1 sweet potato
- 100 g (3½ oz) kale
- 1 avocado
- 1 carrot
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 30 g (1 oz) 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. Peel the sweet potato and cut into 2 cm (¾ in) cubes.
- Toss the cubes with 1 tbsp oil, cumin and salt. Spread on a sheet and roast 25 minutes.
- Meanwhile, rinse the quinoa and cook it, covered, in 300 ml (1¼ cups) salted water for 15 minutes.
- Strip the kale from the thick stems. Massage it 1 minute with a drizzle of oil and lemon juice.
- Coarsely grate the carrot. Slice the avocado and toss with lemon juice.
- Rinse and dry the chickpeas. Serve them warm or at room temperature, as you like.
- Make the dressing: mix the tahini, lemon juice and 2 tbsp warm water until pourable.
- In 2 large bowls, arrange the quinoa, kale, sweet potato, chickpeas, avocado and carrot in sections.
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