Buddha Bowl with Quinoa and Roasted Vegetables in Coconut Milk

Name: Buddha Bowl with Quinoa and Roasted Vegetables in Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
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

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~8-10 €

Eating anti-inflammatory?

This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.

Discover Calerys

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

Your real numbers, not the theory

Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.

Analyze my plate

Free · No sign-up · Reply in seconds

2pers.

Vous avez besoin de

What about you — what’s your goal?

Etapes

1
Preheat the oven to 210°C. Cut the vegetables into regular dice and toss with oil, salt, and pepper.
10 min
2
Roast the vegetables for 25 minutes in the oven until nicely browned.
25 min
3
Cook the quinoa according to package directions with 300 ml of water for 15 minutes.
15 min
4
Prepare the sauce: mix the coconut milk, turmeric, grated ginger, lime juice and season to taste.
5 min
5
Assemble the bowls: place quinoa as a base, add roasted vegetables and drizzle with sauce.
5 min