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Asian Buddha Bowl with Lentils, Quinoa, Marinated Beets and Mustard-Ginger Sauce

Name: Asian Buddha Bowl with Lentils, Quinoa, Marinated Beets and Mustard-Ginger Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 portions
Cuisine: chinoise
Ingredients: 100 g Red lentils; 100 g Quinoa; 150 g Beets; 150 g Broccoli; 100 g Fennel; 40 g Walnuts; 2 tbsp Dijon mustard; 3 tbsp Rice vinegar; 15 g Fresh ginger; 2 tbsp Soy sauce; 100 ml Liquid cream; 2 tbsp Sesame oil; 2 piece Green onion; 500 ml Water; 1 tsp Salt; 0.5 tsp Pepper

A colorful and balanced Buddha bowl combining lentils, quinoa, crisp vegetables and marinated beets. Topped with a creamy mustard-ginger sauce inspired by Asian cuisine.

45 min2 servings520 kcalDifficulty: Medium

Ingredients

100 g Red lentils
100 g Quinoa
150 g Beets
150 g Broccoli
100 g Fennel
40 g Walnuts
2 tbsp Dijon mustard
3 tbsp Rice vinegar
15 g Fresh ginger
2 tbsp Soy sauce
100 ml Liquid cream
2 tbsp Sesame oil
2 piece Green onion
500 ml Water

Instructions

Step 1
Cook the lentils for 15 minutes in boiling salted water, then drain.
Step 2
Cook the quinoa according to package instructions.
Step 3
Cut the beets into sticks and marinate in rice vinegar and soy sauce for 10 minutes.
Step 4
Cut the broccoli and fennel into thin slices and keep raw.
Step 5
Prepare the sauce by blending mustard, cream, grated ginger, sesame oil and 2 tablespoons of water.
Step 6
Assemble the bowls: base of quinoa and lentils, then add the raw vegetables, marinated beets and walnuts.
Step 7
Pour the sauce over the bowl, garnish with chopped green onion and serve immediately.

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