Buddha bowl with chickpeas and smoked tofu

Ingredients

• 60 gQuinoa, dry weight
• 100 gTinned chickpeas, drained
• 100 gSmoked tofu
• 80 gBroccoli
• 100 gTomatoes
• 50 gRadishes
• 10 gOlive oil (1 tbsp)
• 10 gTahini (2 tsp)
• Lemon, paprika, salt

How to make it

1. Rinse the quinoa and cook it for 15 minutes. Add the broccoli to the water for the last four minutes.
2. Pat the chickpeas dry and fry them with the paprika in half the oil for five minutes until crisp.
3. Dice the tofu and fry it golden in the rest of the oil.
4. Stir the tahini smooth with the lemon juice, salt and a little water. Everything in sections in the bowl, sliced radishes over it, sauce on top.

One tip

Chickpeas only crisp up if they go into the pan dry. Wet, they steam.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.