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The KILIG Kitchen · Healthy Bowls
Couscous Buddha Bowl
VVGNFDF
Ingredients
- Couscous - 1 cup (200 g)
- Cooked chickpeas - 1 cup (200 g)
- Sweet potato - 1 cup (150 g), cubed
- Spinach - 1 cup (50 g)
- Avocado - 1, sliced
- Tahini - 2 tbsp (30 g)
- Lemon juice - 1 tbsp (15 ml)
- Garlic - 1 clove, minced
- Salt - ½ tsp (3 g)
Method
- Steam couscous 100°C 10 min until fluffy.
- Air Fry sweet potato 200°C 15 min.
- Whisk tahini, lemon, garlic + 2 tbsp warm water → dressing.
- Assemble bowl: couscous base → chickpeas, spinach, avocado, sweet potato → drizzle dressing.
Chef's Notes
Steam fluffs grains; air fried veg add crisp contrast.