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 portions
Cuisine: indienne
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 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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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