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🍽️ Longevity Bowl
589 kcal · 30 min · 4 servings
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Ingredients
- 150 g Quinoa
- Salt
- 1 Sweet potato
- 1 Beetroot
- 1 small red onion
- 200 g white giant beans (can; drained weight)
- 2 handfuls lamb's lettuce (40 g each)
- 4 tbsp olive oil
- Pepper
- 1 handful parsley
- 0.5 organic lemon
- 1 small garlic clove
- 60 g pistachio kernels
- 1 tsp mustard
- 2 tbsp pomegranate seeds (15 g each)
Instructions
- 1. Rinse the quinoa thoroughly in a sieve under running water.
- 2. Place the quinoa in a pot and cover it with double the amount of boiling salted water.
- 3. Cook the quinoa over low heat for 12 to 15 minutes.
- 4. Peel the sweet potato and beetroot and wash them under running water.
- 5. Peel the onion.
- 6. Cut the sweet potato, beetroot, and onion into small cubes.
- 7. Drain the beans in a sieve.
- 8. Wash the lamb's lettuce and spin it dry.
- 9. Heat 1 tablespoon of oil in a large frying pan.
- 10. Sauté the sweet potato, beetroot, and onion in it over medium heat for about 8 to 10 minutes, stirring occasionally.
- 11. Season the vegetables with salt and pepper.
- 12. Add the beans in the last 2 minutes and let them heat through.
- 13. Wash the parsley and shake it dry.
- 14. Chop the parsley finely.
- 15. Wash the lemon under hot water and pat it dry.
- 16. Grate the lemon zest finely.
- 17. Squeeze the juice from the lemon.
- 18. Peel the garlic.
- 19. Place two-thirds of the pistachios, the parsley, the garlic, the lemon zest, the lemon juice, the remaining olive oil, 1 to 2 tablespoons of water, mustard, salt, and pepper in a blender.
- 20. Blend the ingredients into a creamy pistachio pesto.
- 21. Place the quinoa in bowls.
- 22. Arrange the vegetables, beans, and lamb's lettuce on top.
- 23. Drizzle the bowl with the pistachio pesto.
- 24. Chop the remaining pistachios coarsely.
- 25. Sprinkle the longevity bowl with pomegranate seeds and the chopped pistachios.
Nutrition per serving
- kcal: 589
- Protein: 22 g · Fett/Fat: 22 g · Carbs: 75 g