A vegan banana buddha bowl

Recette Buddha Bowl Vegan

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.

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