Buddha Bowl with Crispy Potatoes & Creamy Tahini

This meal is perfect for warm summer days. The preparation is fast and simple, and the taste is so wonderful and refreshing. The pasta is vegan and added oil-free, but tahini makes it very creamy and satiating.

Time to read: 5 mins | Time to make: 1 hour | Yields: 2 servings

Ingredients

• 1/2 cup (80 g) raw quinoa, 180 g cooked

• 100 g frozen edamame, shelled

• 0.6 lb (300 g) small potatoes, washed, halved and quartered

• Oil or oil spray

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

• Salt and freshly cracked black pepper

• handful baby spinach

• 1/4 cup (40 g) raw almonds

• 2 teaspoons soy sauce

  Dressing

• 1 tablespoon almond butter

• 2 tablespoons tahini

• 1 lemon, juiced

• 2 teaspoons maple syrup

• Sea salt and black pepper

Method

1. Prep Potatoes: Soak potatoes in cold water for 20 minutes. Drain and pat dry. Toss with oil, garlic powder, Italian seasoning, salt, and pepper. Air-fry at 400°F (200°C) for 20 minutes.

1. Cook Quinoa: Rinse quinoa, then cook with 1 cup water and a pinch of salt. Simmer for 15 minutes, remove from heat, and let stand for 5 minutes, then fluff with a fork.

2. Prepare Edamame: Thaw frozen edamame and remove it from shells.

3. Toast Almonds & Spinach: Toast almonds in a pan with soy sauce and oil for 5 minutes. Add spinach and cook until wilted.

4. Make Dressing: Whisk tahini, almond butter, lemon juice, maple syrup, salt, and pepper in a small bowl.

5. Assemble: Combine quinoa, potatoes, edamame, almonds, and spinach in a bowl. Drizzle with the tahini dressing, and top with black pepper and chili flakes if desired.

   Enjoy!

Nutrition facts per one serving:

Energy: 488 kcal | Carbs: 60 g | Protein: 19 g | Fat: 21 g

Protein Buddha Bowl