Buddha Bowl

Step by step

1. 1

   Cook whole-grain rice according to package.

2. 2

   Cube sweet potatoes, mix with olive oil, salt and pepper, roast at 200°C for about 25 min.

3. 3

   Drain chickpeas, roast along with some olive oil and spices for 15 min.

4. 4

   Shave carrots into fine strips, slice red cabbage into strips.

5. 5

   Halve avocado, pit and slice into wedges.

6. 6

   Whisk tahini, lemon juice, honey and a little water into a creamy dressing.

7. 7

   Distribute rice into bowls, arrange sweet potatoes, chickpeas, carrots, red cabbage, spinach and avocado in a circle.

8. 8

   Drizzle with tahini dressing and serve sprinkled with sesame seeds.