Servings: 1-2 People I Prep Time: 10 minutes I Cook Time: 20 minutes
300 g quinoa
half of avocado
any kind of salad or spinach
200 g tempeh (fried)
200 g chickpeas (roasted)
half of cucumber
tahini (sesame paste)
Preheat oven to 200ºC. Line a large baking sheet with parchment paper.
Lay the canned chickpeas on a baking sheet and roast until golden and crispy.
Boil the quinoa upon package instructions and add to the bowl.
Fry the tempeh and add to the bowl.
Cut half of avocado and add to the bowl, add salad or spinach, dried tomatoes, half of cucumber, olives, walnuts, sesame and chia seeds and Goji berries.
Sprinkle on top with a sauce of lemon, tahini and coconut aminos.