Ingredients (2 people)
For the bowl
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1 large sweet potato
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120 g quinoa (uncooked)
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1 broccoli
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1 red bell pepper
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1 avocado
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1 can chickpeas (approx. 240 g drained)
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2 tbsp olive oil
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1 tsp paprika powder
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½ tsp cumin
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Salt and pepper to taste
For the spirulina-tahini dressing
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2 tbsp tahini (sesame paste)
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1 tsp spirulina powder
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Juice of ½ lemon
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1 small clove of garlic (finely grated or pressed)
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2–4 tbsp water (for desired thickness)
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Salt to taste
Preparation
- Preheat the oven to 200 °C.
- Peel the sweet potato and cut into cubes. Spread together with the chickpeas on a baking sheet. Drizzle with olive oil, paprika powder, cumin, salt, and pepper. Roast for about 25–30 minutes until everything is golden brown and cooked.
- Meanwhile, rinse the quinoa and cook it according to the package instructions. Let it steam off briefly.
- Cut the broccoli into small florets and the bell pepper into strips. Steam or briefly fry them so they are cooked but still have some bite.
- Make the dressing by mixing the tahini, lemon juice, garlic, and spirulina. Add water little by little until a creamy sauce forms. Taste and season with salt.
- Slice the avocado.
- Divide the quinoa over two bowls. Arrange the sweet potato, chickpeas, broccoli, bell pepper, and avocado neatly on top. Spoon the spirulina-tahini dressing over and serve immediately.
Why this recipe works well with spirulina
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Spirulina is used cold in the dressing and not heated
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The creamy tahini masks any “sea taste”
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The recipe shows that spirulina also fits perfectly in savory dinner meals, not just in smoothies or sweet snacks
Variation tips
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Replace quinoa with brown rice or couscous
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Add spinach or arugula for extra vegetables
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Make it spicy with chili flakes or harissa
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Add tempeh or tofu for extra protein
If you want, I can also:
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rewrite exactly in the same tone of voice as the Aligma recipes
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adjust to faster (15–20 min)
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or make a printable recipe card for the website