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Asian Buddha Bowl: Quinoa, Avocado, and Roasted Vegetables with Almonds

Name: Asian Buddha Bowl: Quinoa, Avocado, and Roasted Vegetables with Almonds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 portions
Ingredients: 100 g Quinoa; 200 g Broccoli; 150 g Beet; 1 piece Avocado; 50 g Walnuts; 15 g Mustard; 40 ml Olive oil; 250 ml Water; 15 g Fresh ginger; 2 cloves Garlic; 20 ml Soy sauce; 10 g Honey

A vibrant and balanced bowl blending Asian cuisine with Mediterranean ingredients. Fluffy quinoa base, roasted vegetables, creamy avocado, and crunchy almonds topped with a ginger-mustard sauce.

45 min2 servings520 kcalDifficulty: Medium

Ingredients

100 g Quinoa
200 g Broccoli
150 g Beet
1 piece Avocado
50 g Walnuts
15 g Mustard
40 ml Olive oil
250 ml Water
15 g Fresh ginger
2 cloves Garlic
20 ml Soy sauce
10 g Honey

Instructions

Step 1
Preheat the oven to 220°C. Rinse the quinoa and cook it in water for 15 minutes.
Step 2
Cut the broccoli into florets and the beet into cubes. Drizzle with oil, salt, and pepper, then roast for 20 minutes.
Step 3
Prepare the sauce by mixing mustard, honey, soy sauce, grated ginger, and minced garlic.
Step 4
Divide the quinoa into bowls and add the roasted vegetables.
Step 5
Top with sliced avocado, crushed walnuts, and drizzle with sauce.

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