Buddhabowl Recipe with Appenzeller Cheese

Peel and slice the sweet potatoes into rounds. Mix them with oil, spices of your choice, and salt.

Drain the chickpeas, rinse them, and let them drain well. Pour them into a large bowl, add the olive oil, spices, and a little salt. Gently mix to coat the chickpeas well.

Pour the sweet potato slices on one side and the chickpeas on the other side on a baking sheet lined with parchment paper and bake everything for about 20 minutes at 200°C. Once golden, let cool.

In a bowl, add the cooked quinoa, then around it, add the roasted sweet potato cubes, shredded red cabbage, carrots, roasted chickpeas, cubed cheese, and finely chopped avocado.

To finish, sprinkle with hemp seeds and serve with hummus.