Quinoa and roasted veggie Buddha bowl

Turn the oven on to 200 °C on convection and line the baking sheet with parchment paper.

Peel the 2 carrots and cut them into sticks or thick rounds, about 1 cm.

Drain and rinse the chickpeas, then dry them well. Toss them with the carrots, half the olive oil and the salt, then spread everything out on the sheet.

Roast at 200 °C and stir halfway through. The carrots should be tender and golden at the edges.

Rinse the quinoa in the fine-mesh strainer. Tip it into the saucepan with 200 ml of water and a pinch of salt (if you have some left), bring to a boil, cover and cook over low heat for 12 min, then let it swell for 5 min off the heat.

In the small bowl, mix the juice of the half lemon with the rest of the olive oil and a pinch of pepper.

Open the avocado, pull out the pit and dice the flesh. Drizzle it with a little of the lemon dressing so it doesn't turn brown.

Fluff the quinoa with a fork and split it between the 2 bowls. Add the roasted carrots and chickpeas, then the raw avocado, drizzle with the rest of the dressing and sprinkle with the pumpkin seeds.