Beet and Eggplant Buddha Bowl
The Beet and Eggplant Buddha Bowl is a colorful and nutritious dish that perfectly combines flavors and textures. The slightly smoky flavor of the eggplant and the sweet character of the beetroot harmonize well with the lightness of the quinoa and the crunch of the fresh vegetables. The dressing adds citrusy freshness to the dish, while the toasted sesame seeds provide extra crunch. It is an ideal choice for a healthy lunch or dinner, especially for those who like simple yet special dishes.
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Ingredients for this recipe
Servings: 2
200
g
Quinoa
300
g
Eggplant
300
g
Cooked Beetroot
100
g
Fresh Spinach
1
Avocado
30
ml
Olive Oil
20
ml
Lemon Juice
1
cloves
Garlic
10
g
Fresh Parsley
15
g
Sesame Seeds
1
tsp
Salt
1
tsp
Black Pepper
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Preparation Steps
1
Cook the quinoa in twice the amount of water for 15 minutes, then let it cool.
2
Dice the eggplant and sauté in olive oil in a skillet for 8-10 minutes, or until golden brown.
3
Thinly slice the cooked beetroot, slice the avocado, and wash and drain the spinach.
4
In a deep bowl, arrange the quinoa, eggplant, beetroot, spinach, and avocado in separate sections.
5
Whisk together an olive oil, lemon juice, grated garlic, salt, and pepper dressing. Drizzle over the Buddha bowl.
6
Before serving, sprinkle with fresh parsley and toasted sesame seeds. Serve immediately.
