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

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~9-13 €

Valeurs nutritionnelles

Score santé

Moyen · /100

520 kcal

par portion

33 gProtéines

20 gLipides

52 gGlucides

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Etapes

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