This buddha bowl with seasonal vegetables and quinoa will make everyone agree
Photo credit: Isabelle Kanako
Preparation: 30 minutes
Cooking: 50 minutes
For 2 people
Preheat the oven to 180 ° C.
Peel the sweet potatoes then cut them into slices of about 8 mm.
Place the sweet potato slices and the chickpeas , previously drained, on a baking sheet covered with baking paper.
Pour a drizzle of olive oil all over and sprinkle with smoked paprika , salt and pepper . Bake for 45 minutes of cooking.
Cook the quinoa for the time indicated on the package, then drain it and let it cool completely.
Peel a banana , cut it into slices and brown for 5 minutes in the knob of butter .
Place quinoa and mixed greens in a large bowl or shallow plate. Add rounds of roasted sweet potatoes and bananas as well as chickpeas .
Peel the second banana , cut it into slices and add them to the bowl.
Finally, peel the avocado , slice it lengthwise and place it with the rest of the ingredients.
To prepare the sauce:
Squeeze the lemon .
Melanger the 'olive oil and the jus citron in a récipient saler and then poivrer. Drizzle the sauce over the entire bowl .
Sprinkle with chervil and serve.
Also discover: an all orange dinner.