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🍽️ Buddha Bowl with Quinoa, Avocado and Peanut Dressing

670 kcal · 30 min · 4 servings

Ingredients

• spinach 100 g
• carrots 2 pcs.
• bell pepper, yellow 1 pcs.
• mushrooms, white 400 g
• quinoa 300 g
• salt pinch
• almonds, sliced 4 tbsp
• oil 4 tbsp
• pepper, black ground pinch
• organic limes 1 pcs.
• avocado 2 pcs.
• peanut butter 6 tbsp
• brown sugar 1 tsp
• ginger powder pinch

Instructions

1. 1. Wash the spinach thoroughly under running water.
2. 2. Dry the spinach in a salad spinner.
3. 3. Peel the carrots.
4. 4. Grate the carrots coarsely.
5. 5. Rinse the bell pepper.
6. 6. Halve the bell pepper.
7. 7. Remove the seeds and the stem from the bell pepper.
8. 8. Cut the bell pepper into thin strips.
9. 9. Wipe the mushrooms with a kitchen cloth.
10. 10. Quarter the mushrooms.
11. 11. Rinse the quinoa in a sieve with hot water.
12. 12. Bring about 2 liters of salted water to a boil in a pot.
13. 13. Add the quinoa to the boiling water.
14. 14. Cover the pot.
15. 15. Simmer the quinoa for about 12 minutes over medium heat.
16. 16. Drain the quinoa in a sieve.
17. 17. Heat a pan over medium heat.
18. 18. Roast the almonds for about 2 minutes without oil in the pan.
19. 19. Transfer the almonds to a bowl.
20. 20. Set the bowl with the almonds aside.
21. 21. Heat 2 tablespoons of oil in the same pan over high heat.
22. 22. Sauté the mushrooms for about 3 minutes in the pan.
23. 23. Season the mushrooms with salt and pepper.
24. 24. Transfer the mushrooms to a bowl.
25. 25. Sauté the bell pepper strips for about 3 minutes in the pan.
26. 26. Season the bell pepper with salt and pepper.
27. 27. Transfer the bell pepper to a bowl.
28. 28. Set the bowl with the bell pepper aside.
29. 29. Cut the lime in half.
30. 30. Squeeze the juice from the lime.
31. 31. Halve the avocados.
32. 32. Remove the pits from the avocado halves.
33. 33. Scoop out the flesh of the avocado with a spoon.
34. 34. Slice the avocado halves into thin pieces.
35. 35. Drizzle the avocado with a bit of lime juice.
36. 36. Add peanut butter to a bowl.
37. 37. Add sugar to the bowl with the peanut butter.
38. 38. Add 2 tablespoons of oil to the bowl.
39. 39. Add the remaining lime juice to the bowl.
40. 40. Mix the ingredients for the dressing well.
41. 41. Season the dressing with ginger, salt, and pepper.
42. 42. Place a layer of quinoa on deep plates.
43. 43. Arrange the remaining ingredients like pie slices on the quinoa.
44. 44. Pour the dressing over the bowl.
45. 45. Sprinkle the Buddha Bowl with the toasted almonds.

Nutrition per serving

• kcal: 670
• Protein: 20 g · Fett/Fat: 36 g · Carbs: 70 g