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

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~8-12 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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Etapes

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