Recipes in the world of Flavilo

Lime Quinoa Buddha Bowl with Beetroot Curry Tofu served

Lime Quinoa Buddha Bowl with Beetroot Curry Tofu

This Lime Quinoa Buddha Bowl with Beetroot Curry Tofu was created with healthy eating in mind. The exotic flavors of curry and lime blend harmoniously with the earthy sweetness of beetroot and the lightness of quinoa. This dish is not only delicious but also beautiful, its colors standing out on any table. A nourishing yet light meal that can be prepared quickly and is perfect for everyday dinners or special occasions.

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 Beetroot
⭕ 200 g Tofu
⭕ 2 tbsp Coconut oil
⭕ 200 ml Coconut milk
⭕ 1 tbsp Curry powder
⭕ 1 Lime juice
⭕ 1 pinch Salt
⭕ 10 g Fresh coriander

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Thoroughly rinse the quinoa, then cook it in 300 ml of water with a pinch of salt until tender (about 15 minutes).

    2

    Peel and finely grate the beetroot. Set aside to keep it fresh and crisp for serving.

    3

    Dice the tofu. Heat the coconut oil in a skillet over medium heat. Sauté the tofu cubes until golden brown, about 5-6 minutes.

    4

    Add the curry powder to the skillet and cook with the tofu for 1 minute, until fragrant.

    5

    Pour in the coconut milk, add the lime juice and a pinch of salt. Simmer over low heat for 5-7 minutes to allow the flavors to meld.

    6

    To serve, place the quinoa on the bottom of a bowl. Layer the curry tofu mixture on top, followed by the freshly grated beetroot. Garnish with fresh coriander.