Recipes in the world of Flavilo

Avocado Quinoa Buddha Bowl with Beetroot

Avocado Quinoa Curry Buddha Bowl with Beetroot

The popularity of Buddha bowls has risen alongside the growing interest in healthy lifestyles. This dish embodies balance and diversity, where each ingredient represents a distinct flavor, yet they complement each other harmoniously. The creaminess of the avocado, the lightness of the quinoa, and the crunchiness of the beetroot are in perfect harmony with the spiciness of the curry sauce. This bowl is ideal for a light, nourishing lunch or dinner that is not only delicious but also visually appealing.

Prep Time 15 min
Preparation 20 min
Total 35 min
450 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 2
⭕ 150 g Quinoa
⭕ 300 ml Water
⭕ 2 tbsp Coconut Oil
⭕ 1 db Beetroot
⭕ 1 db Avocado
⭕ 200 ml Coconut Milk
⭕ 1 tbsp Curry Powder
⭕ 1 db Lime Juice
⭕ 1 pinch Salt
⭕ 10 g Fresh Coriander

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Rinse the quinoa in cold water. Then, cook it in 300 ml of water with a pinch of salt. Simmer until the grains are tender and the water is absorbed (about 15 minutes).

    2

    While the quinoa is cooking, peel and grate the beetroot. Set aside to keep it fresh and crunchy until serving.

    3

    Heat the coconut oil in a skillet over medium heat. Add the curry powder and stir-fry for 1 minute until fragrant.

    4

    Pour in the coconut milk, then add a pinch of salt and the lime juice. Simmer over low heat for 5-7 minutes, or until the sauce has thickened slightly.

    5

    Peel and thinly slice the avocado. Set aside for serving.

    6

    To assemble, place the quinoa at the bottom of a large bowl. Top with the curry sauce, freshly grated beetroot, and avocado slices. Garnish with fresh coriander.