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Asian Buddha Bowl: Quinoa, Roasted Beets, Avocado and Peanut-Ginger Sauce

Name: Asian Buddha Bowl: Quinoa, Roasted Beets, Avocado and Peanut-Ginger Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Cuisine: chinoise
Ingredients: 200 g Quinoa; 300 g Beets; 250 g Broccoli; 2 piece Avocado; 400 ml Water; 80 g Peanut butter; 3 tbsp Soy sauce; 15 g Fresh ginger; 1 tbsp Honey; 1 tbsp Sesame oil; 2 tbsp Olive oil; 0.5 tsp Salt; 0.5 tsp Pepper

A colorful and balanced bowl combining quinoa, roasted beets, avocado and broccoli, topped with a flavorful Asian sauce. A complete, visually appealing and nourishing dish.

45 min4 servings420 kcalDifficulty: Medium

Ingredients

200 g Quinoa
300 g Beets
250 g Broccoli
2 piece Avocado
400 ml Water
80 g Peanut butter
3 tbsp Soy sauce
15 g Fresh ginger
1 tbsp Honey
1 tbsp Sesame oil
2 tbsp Olive oil
0.5 tsp Salt
0.5 tsp Pepper

Instructions

Step 1
Cook the quinoa in water for 15 minutes, then set aside
Step 2
Cut the beets into cubes, mix with olive oil, salt and pepper
Step 3
Roast the beets in the oven at 200°C for 20 minutes
Step 4
Steam or boil the broccoli for 8 minutes
Step 5
Make the sauce: mix peanut butter, soy sauce, grated ginger, honey and sesame oil
Step 6
Divide the quinoa among bowls, add roasted beets and broccoli
Step 7
Add sliced avocado and generously drizzle with sauce

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