Buddha Bowl with Quinoa and Roasted Vegetables in Coconut Milk

Ingredients

• 150 g Quinoa
• 250 g Potato
• 200 g Broccoli
• 150 g Cauliflower
• 300 ml Coconut milk
• 40 ml Oil
• 1 piece Lime
• 5 g Turmeric
• 15 g Fresh ginger
• 5 g Salt
• 2 g Pepper
• 300 ml Water

Instructions

1. Step 1

   Preheat the oven to 210°C. Cut the vegetables into regular dice and toss with oil, salt, and pepper.

2. Step 2

   Roast the vegetables for 25 minutes in the oven until nicely browned.

3. Step 3

   Cook the quinoa according to package directions with 300 ml of water for 15 minutes.

4. Step 4

   Prepare the sauce: mix the coconut milk, turmeric, grated ginger, lime juice and season to taste.

5. Step 5

   Assemble the bowls: place quinoa as a base, add roasted vegetables and drizzle with sauce.