Buddha bowl
with radishes, asparagus, avocado and quinoa
The perfect dish to have a balanced meal. Enjoy a variety of delicious and crunchy vegetables dressed with tahini, mint and agave syrup. The finish of buckwheat adds an exceptional crunch!
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
sesame
Utensils:
Ingredients
Quinoa
Buckwheat
Radishes
Apple
Avocado
Cauliflower
Asparagus
Tahini
Fresh mint
Lemon
Agave syrup
Garlic
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3113
744
37
6
99
28
23
18
0
72
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the quinoa in a bowl with plenty of water and rub it between your hands. Repeat this process while renewing the water twice. Drain the water and cook the quinoa in a pot with 3 parts of water for 1 part of quinoa. Let it simmer for 10 minutes. Drain the water and let it cool down.
2.
Wash the vegetables. Cut the florets of the cauliflower into thin slices. Remove the first 4cm of the asparagus and cut the remaining part in half. Heat 1 tablespoon of olive oil in a pan and sauté both the cauliflower and asparagus separately for 3 minutes until they brown. Season to taste.
3.
Cut the radishes into quarters. Cut the apple in eight pieces, remove its core and cut it into cubes of 1cm. Cut the avocado in half, remove the seed and scoop out the flesh with a spoon. Cut it into slices or cubes.
4.
Heat a tablespoon of olive oil in a pan and sauté the buckwheat for 3 minutes until it browns. Season to taste.
5.
For the dressing: mix the juice of half a lemon with the tahini, agave syrup, mint, minced garlic and 1 tablespoon of water. Mix everything together well.
6.