• Preheat oven to 390°.
• Wash and cut the sweet potato into small squares. Place in a baking dish with a drizzle of olive oil, salt and pepper. Cook for 30 min.
• Meanwhile, in a saucepan, place the quinoa in twice its volume of water, bring to the boil, turn down the heat to minimum, cover and cook for 12 min. Once cooked, remove the pan from the heat, leave the lid on and set the quinoa aside.
• Wash and slice the eggplant, then cook for 15 min in a frying pan with a little olive oil, salt and pepper. Once cooked, set aside.
• Cut the wheat and lupin breadcrumbs into strips and brown for 10 min in a frying pan with a drizzle of olive oil. Season with salt and pepper. Wash the avocado, cut into strips and add lime juice.
• For presentation, place all the ingredients in the bowl. Sprinkle the avocado with golden sesame seeds. Dip the ends of the breadcrumbs in the mustard. Drizzle a tablespoon of olive oil over the quinoa, then place the Dijon mustard in the center of the bowl.

Buddha bowl with dijon mustard