Salads
Vegetarian
Quinoa Bowl
with garlic cream
- Recipe for: 2 people
- Preparation time: 20 mins
- Cooking time: 50 mins
Ingredients:
For the Quinoa Bowl:
For the garlic cream:
Recipe
- Rinse the quinoa thoroughly under cold water. Place it in a saucepan with 360 ml of water and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes. Remove from the heat and let it sit for 5 minutes. Fluff with a fork.
- Meanwhile, preheat the oven to 220°C. On a baking sheet, arrange the diced sweet potatoes on one half and the chickpeas on the other. Drizzle with olive oil and season with paprika, cumin, salt and pepper. Roast for about 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
- In a small bowl, combine the EKABE thick cream with garlic, lemon juice, mustard and parsley. Stir until smooth. Season with salt and pepper to taste. If the garlic cream is too thick, loosen it with one teaspoon of water at a time. Chill until ready to serve.
- To assemble, stir the baby spinach into the warm quinoa, then divide between two bowls. Top with the roasted sweet potatoes and chickpeas, sliced avocado, lemon wedges and parsley. Serve the bowls with the garlic cream.
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