Buddha Bowl with Beetroot and Zucchini Cream

Ingredients (2 servings)

• 220 g chickpeas, cooked
• 150 g quinoa
• 2 beetroot tubes
• ½ red onion
• ¼ cucumber
• as needed chives
• 2 eggs (optional)

SAUCE

• 2 garlic cloves
• ½ zucchini
• as needed green onions (optional)
• 2-3 tbsp tahini
• 2 tbsp sunflower seeds
• 2 tbsp apple cider vinegar
• 1pinch of salt & pepper
• 1 tbsp olive oil

Instructions

1. If not precooked, cook chickpeas with previous soaking overnight.
2. Cook quinoa according to package instructions.
3. Once cooled down a bit, add olive oil, salt and pepper to taste.
4. Cook beetroot tubers with water in a saucepan.
5. For the sauce, cut zucchini, chop green onions, peel garlic and blend with remaining sauce ingredients in a blender.
6. If the sauce is too thick, add a bit of olive oil and/or water.
7. Slice red onion, cucumber and chop chives.
8. Peel cooked beetroot and slice.
9. Divide quinoa into bowls, add chickpeas, vegetables, and a dollop of sauce to serve.
10. For an extra source of protein, cook or poach eggs.

Ceviche without
raw fish
.

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