Roasted beetroot Buddha bowl
Preparation time: 15 minCooking time: 25 min2 servings
From the article: 10 ovulation recipes: colourful meals and a cake to share
Ingredients
2 Servings
- 120 g quinoa
- 1 medium raw beetroot
- 2 carrots
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 small courgette
- 2 handfuls baby spinach
- 100 g canned chickpeas, rinsed
- 1 ripe avocado
- 1 handful sprouts or cress
- 1 tbsp sesame seeds
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp honey or maple syrup
- ½ garlic clove
- 1 pinch salt
Instructions
- 1Preheat the oven to 200°C conventional heat. Peel beetroot and carrots and cut into thin wedges. Toss with olive oil, cumin and a little salt and roast on a tray for about 25 minutes.
- 2Rinse the quinoa under hot water. Bring to the boil with 240 ml water and a pinch of salt, cover and simmer gently for 12 to 15 minutes until absorbed. Rest for 5 minutes and fluff with a fork.
- 3Mix tahini, lemon juice, honey and crushed garlic. Stir in 3 to 4 tbsp water gradually until the dressing flows smoothly from a spoon and season with salt.
- 4Use a peeler to shave the courgette into ribbons and slice the avocado.
- 5Divide quinoa between two bowls. Arrange spinach, roasted vegetables, courgette, chickpeas and avocado in sections. Drizzle with dressing and scatter with sprouts and sesame.
Nutrition: 520 kcal · 17 g protein · 58 g carbs · 24 g fat
