Sweet Potato, Quinoa and Chickpea Buddha Bowl

Ingredients

• 1 dl quinoa
• ½ x sweet potato
• 200 g chickpeas
• ½ tsp garlic salt
• ¼ tsp chili spice
• 1 x avocado
• 1 dl sour cream
• ¼ x red onion
• 25 g feta cheese

Method

1. For this dinner we'll be using half of the leftover coleslaw from earlier in the weekly menu.
2. Cook the quinoa according to the instructions on the package.
3. Dice the sweet potato and spread across a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and bake in the middle of the oven at 225 degrees celcius for about 15 minutes.
4. Combine chickpeas, a little bit of oil, garlic salt and chili powder, and fry in a pan until the chickpeas are golden.
5. Mash the avocado in a small bowl, and mix with sour cream. Season with garlic salt and chili powder.
6. Dice the red onion.
7. Layer the various components in a serving bowl, starting with quinoa, then baked sweet potato, chickpeas, red onion, coleslaw and avocado cream. Crumble the feta cheese on top.