Ingredients
2
- ✓150g quinoa
- ✓200g chickpeas
- ✓1piece avocado
- ✓150g cherry tomatoes
- ✓80g purple cabbage
- ✓100g carrot
- ✓30ml tahini
- ✓15ml lemon juice
- ✓15ml olive oil
- ✓5g sesame seeds
- ✓10g fresh cilantro
Instructions
1
Rinse quinoa and cook according to package instructions. Let cool slightly
2
Drain and rinse chickpeas, pat dry. Toss with olive oil, roast at 200°C for 20 min until crispy
3
Shred cabbage, cut carrot into ribbons, slice avocado, halve tomatoes
4
Whisk tahini with lemon juice, 2 tbsp water, and pinch of salt until smooth
5
Arrange quinoa in bowl, top with chickpeas, avocado, tomatoes, cabbage, carrots
6
Drizzle tahini sauce, garnish with sesame seeds and fresh cilantro, serve
Progress0 / 6 steps completed
Related Tags
veganplant-basedhigh-fiberprotein-richgluten-free