Quinoa Buddha bowl with chickpeas and roasted vegetables

Ingredients

• Cooked quinoa120 g
• Canned chickpeas, drained100 g
• Diced butternut squash100 g
• Broccoli florets80 g
• Olive oil1 tbsp
• Sesame paste (tahini)1 tbsp

Steps

1. 1

   Preheat the oven to 200°C. Toss the butternut squash and broccoli with the olive oil, then roast for 20 to 25 minutes.

2. 2

   Cook the quinoa according to the package instructions if it isn't already prepared.

3. 3

   Rinse and drain the chickpeas.

4. 4

   In a large bowl, combine the quinoa, chickpeas and roasted vegetables, then drizzle with tahini loosened with a little water.