Recipes in the world of Flavilo

Avocado and Zucchini Buddha Bowl served

Avocado and Zucchini Buddha Bowl

The Avocado and Zucchini Buddha Bowl is a true explosion of colors and flavors, both healthy and satisfying. Quinoa and sautéed zucchini provide the perfect base, while fresh vegetables and the silky texture of avocado make this dish truly special. The crunchiness of toasted seeds and the freshness of lemon juice harmoniously complement the ingredients. It's an ideal choice for a light lunch or dinner, packed with nutrients and vibrant colors.

Prep Time 15 min
Preparation 10 min
Total 25 min
310 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 1 Avocado
⭕ 200 g Zucchini
⭕ 150 g Quinoa
⭕ 100 g Carrot
⭕ 100 g Red Cabbage
⭕ 2 tbsp Olive Oil
⭕ 2 tbsp Lemon Juice
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 30 g Toasted Seeds (Pumpkin or Sunflower)
⭕ 1 packet Fresh Parsley

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    Preparation Steps

    1

    Cook the quinoa according to package directions and let it cool.

    2

    Wash all the vegetables. Slice the zucchini thinly, and shred the carrot and red cabbage.

    3

    Heat the olive oil in a skillet over medium heat. Cook the zucchini slices on both sides until golden brown.

    4

    Slice the avocado and drizzle with lemon juice to prevent browning.

    5

    In a bowl, arrange the cooked quinoa, sautéed zucchini, shredded carrot, red cabbage, and avocado slices.

    6

    Sprinkle the bowl with toasted seeds and fresh parsley. Drizzle with olive oil and lemon juice to taste, and season with salt and pepper.