A light, nourishing spring recipe that will give you new energy and is ready on the table in less than half an hour. This bowl combines warm quinoa, creamy avocado and fresh vegetables. Ideal for days when you want to do something good for your body. (Inspired by EatBetter)
Ingredients for 2 portions:
For the bowl
- 100 g quinoa
- ½ Tin of chickpeas (pre-cooked, drained weight per tin 250 g)
- ½ tbsp olive oil
- 50 g baby spinach
- 1 carrot
- 100 g cherry tomatoes
- ½ bunch of mint (small)
- ½ tbsp sesame seeds
- ½ Avocado
- ½ teaspoon ground cumin
- Pepper & salt
For the dressing
- ½ Lime
- ½ clove of garlic
- 1½ tbsp sesame paste (tahini)
- 1 tbsp maple syrup
- 1 tbsp light balsamic vinegar
- Pepper & salt
Preparation
Cook the quinoa.
Rinse well and cook according to the packet instructions until it is fluffy and grainy.
Roast the chickpeas.
Drain, mix with olive oil, salt, pepper and cumin and roast in a pan or in the oven until crispy. Roast the sesame seeds briefly.
Prepare the vegetables.
Wash the baby spinach, grate the carrot and halve the cherry tomatoes. Pluck and roughly chop the mint. Cut the avocado into slices or cubes.
Mix the dressing.
Mix the lime juice, tahini, maple syrup, light balsamic vinegar, a little water, salt and pepper to make a creamy dressing. Finely chop the garlic and fold in.
Serve.
Place the quinoa in bowls, arrange the vegetables and avocado on top, add the chickpeas, add the mint and drizzle with the dressing.
My tip
If you want something a little lighter, add fresh radishes or cucumber. Of course, you can add a toasted nut topping to your bowl.
Why this bowl is so good for you
It is rich in fiber, good fats and vegetable protein. It fills you up without weighing you down and provides the kind of freshness we want to feel, especially in spring. The mint brings clarity, the chickpeas give strength and the avocado provides soothing creaminess.
Pure feel-good cuisine.