Healthy Meals: Chickpea & Sweet Potato Buddha Bowl with Creamy Chive Dressing
© Gourmandize
Step 3
Rinse the chickpeas, and grate the red cabbage. Rinse 1 cup of uncooked quinoa and then cook it in a saucepan with 2 cups water.
Peel the sweet potato, dice it and roast it in the oven with a tablespoon of olive oil and a bit of salt for 15 minutes at 400 °F.
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Method
- Slice an avocado in half.
- In a bowl, combine avocado with half an onion (diced) and coriander.
- Add the juice from half a lemon and some salt, and mix.
- Cut a sweet potato into 1/2 inch slices.
- Place in a toaster, making sure to toast both sides.
- Spread the avocado mix onto the toast. Enjoy!