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Buddha bowl with beetroot crumble

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Ingredients

  • 80 g lighter quinoa
  • 1 teaspoon vegetable stock
  • 200 g sweet potatoes
  • ½ fresh beetroot
  • 60 g walnuts
  • 25 g sunflower seeds
  • Salt pepper
  • 1 tablespoon olive oil
  • 2 handfuls of baby spinach
  • ½ glass of kidney beans
  • ½ ripe avocado
  • 4 stalks of fresh mint
  • Juice of ½ lemon
  • 2 tablespoons tahini

Instructions

  • Cook the quinoa according to the instructions on the packet.
  • Peel and dice sweet potatoes & spread on a baking sheet with baking paper.
  • Then bake in a hot oven at 180 ° C for 20-25 minutes.
  • Put beetroot together with walnuts, sunflower seeds, olive oil and 1 teaspoon salt in a blender and mix until the consistency is crumbly and slightly sticky.
  • Wash the spinach and shake very well dry.
  • Wash kidney beans and drain.
  • Wash the mint, pluck the leaves and chop finely.
  • Remove the avocado pulp from the skin and cut into slices.
  • Season the quinoa with salt and pepper.
  • Arrange the sweet potatoes, spinach, quinoa, avocado and beetroot-walnut crumble in two bowls, then season with vinegar, lemon juice, salt and pepper and drizzle with tahini.
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Course Bowls
Diets Vegetarian