Asian Poke Bowl with Beet, Edamame and Sesame-Mustard Sauce

Name: Asian Poke Bowl with Beet, Edamame and Sesame-Mustard Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 250 g Beet; 100 g Quinoa; 1 piece Avocado; 2 piece Kiwi; 1.5 tbsp Mustard; 2 tbsp Sesame oil; 200 ml Water; 1 tbsp White vinegar; 5 g Sugar; 3 g Salt; 2 g Pepper; 10 g Fresh ginger; 15 g Sesame seeds; 1 tbsp Soy sauce

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~8-11 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

520 kcal

par portion

33 gProtéines

20 gLipides

52 gGlucides

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Etapes

1
Cook quinoa for 12 minutes in 200ml water, let cool slightly
12 min
2
Cut beet into fine cubes, mix with vinegar, sugar and 2g salt
5 min
3
Prepare sauce: whisk together mustard, sesame oil, soy sauce, grated ginger and pepper
3 min
4
Divide quinoa into 2 bowls, add marinated beets, sliced avocados and diced kiwis
5 min
5
Pour sesame-mustard sauce over each bowl, sprinkle with sesame seeds
2 min
6
Serve immediately while chilled with optional crispy accompaniments
3 min