Recipes in the world of Flavilo

Beetroot Quinoa Buddha Bowl with Toasted Seeds

Beetroot Quinoa Buddha Bowl with Toasted Seeds

The beetroot quinoa Buddha bowl with toasted seeds is a colorful and flavorful dish that combines the lightness of quinoa with the sweet taste of beetroot and the crunchiness of toasted seeds. This bowl is an ideal choice if you're craving something healthy and satisfying, packed with nutrients and freshness. The creaminess of the avocado and the freshness of the lemon dressing make this dish truly special, and it can be the highlight of any meal.

Prep Time 15 min
Preparation 15 min
Total 30 min
310 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 200 g Quinoa
⭕ 300 g Cooked Beetroot
⭕ 1 Avocado
⭕ 100 g Arugula
⭕ 30 g Toasted Sunflower Seeds
⭕ 30 g Toasted Pumpkin Seeds
⭕ 30 ml Olive Oil
⭕ 20 ml Lemon Juice
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 10 g Fresh Parsley

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    Preparation Steps

    1

    Cook the quinoa in twice the amount of water for 15 minutes, then let it cool.

    2

    Peel the cooked beetroot and slice thinly or dice into small cubes.

    3

    Halve the avocado, remove the pit, and slice.

    4

    In a large bowl, combine the quinoa, arugula, and beetroot. Arrange the avocado slices on top, and sprinkle with toasted sunflower and pumpkin seeds.

    5

    Prepare the dressing: in a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle over the Buddha bowl.

    6

    Garnish with fresh parsley and serve immediately.