🍽️ Crispy Potato Quinoa Bowl with Sweet-Sour Dressing

Name: Crispy Potato Quinoa Bowl with Sweet-Sour Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: Potatoes, mainly waxy 600 g; Olive oil 3 tbsp; Sweet paprika powder 1 tsp; Curry powder 1 tsp; Rosemary, dried 1 tsp; Salt pinch; quinoa 200 g; Water 300 ml; Baby spinach 125 g; Nutmeg, ground pinch; Pepper, black ground pinch; Carrots 2 pcs; Beetroot, pre-cooked 500 g; Lettuce 60 g; Walnut kernels 20 g; Agave syrup 1 tbsp; Balsamic vinegar, dark 2 tbsp

470 kcal · 30 min · 4 servings

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Ingredients

Potatoes, mainly waxy 600 g
Olive oil 3 tbsp
Sweet paprika powder 1 tsp
Curry powder 1 tsp
Rosemary, dried 1 tsp
Salt pinch
quinoa 200 g
Water 300 ml
Baby spinach 125 g
Nutmeg, ground pinch
Pepper, black ground pinch
Carrots 2 pcs
Beetroot, pre-cooked 500 g
Lettuce 60 g
Walnut kernels 20 g
Agave syrup 1 tbsp
Balsamic vinegar, dark 2 tbsp

Instructions

1. Wash the potatoes thoroughly.
2. Cut the potatoes into evenly sized cubes.
3. Place the potato cubes in a large bowl.
4. Add 1 tablespoon of olive oil, paprika powder, curry powder, rosemary, and a pinch of salt.
5. Mix everything well so the cubes are evenly seasoned.
6. Preheat the air fryer to 180 degrees Celsius.
7. Place the potato cubes in the air fryer.
8. Bake the potatoes until golden brown for about 20 minutes.
9. Rinse the quinoa thoroughly in a sieve with lukewarm water.
10. Place the rinsed quinoa in a pot.
11. Pour in 300 milliliters of water.
12. Bring the water to a boil.
13. Reduce the heat and let the pot simmer covered for approx. 12 minutes.
14. Wait until all the water has been absorbed.
15. Wash the baby spinach.
16. Spin the spinach dry.
17. Fold the spinach into the cooked quinoa.
18. Let the spinach wilt in the warm quinoa.
19. Season the mixture with nutmeg, salt, and pepper.
20. Peel the carrots.
21. Grate the carrots coarsely.
22. Cut the beetroot into small cubes.
23. Wash the salad greens.
24. Spin the salad greens dry.
25. Chop the walnut kernels coarsely.
26. Mix the remaining olive oil with agave syrup and balsamic vinegar.
27. Season the dressing with salt and pepper.
28. Place the quinoa-spinach mixture into the bowls.
29. Distribute the crispy potato cubes on top.
30. Add the washed salad greens.
31. Add the grated carrots.
32. Place the beetroot cubes on top.
33. Pour the dressing over the bowl.
34. Sprinkle the bowl with the chopped walnut kernels.
35. Enjoy your meal!

Nutrition per serving

kcal: 470
Protein: 13 g · Fett/Fat: 18 g · Carbs: 62 g