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🍽️ Quinoa-Sweet Potato Bowl

850 kcal · 30 min · 4 servings

Ingredients

• Quinoa 200 g
• Salt Pinch
• Sweet potatoes 2 pcs.
• Olive oil 2 tbsp
• Savoy cabbage 100 g
• Pomegranate 0.5 pcs.
• Organic limes 0.5 pcs.
• Avocado 1 pcs.
• Brussels sprouts, fresh 250 g
• Butter 2 tbsp
• Walnut kernels 25 g
• Beef rump steaks 2 pcs.
• Pepper, black ground Pinch
• Oranges 1 pcs.
• Sesame paste Tahini 3 tbsp

Instructions

1. 1. Rinse the quinoa in a sieve with lukewarm water.
2. 2. Bring about 700 milliliters of salted water to a boil in a pot.
3. 3. Add the quinoa to the boiling water.
4. 4. Cook the quinoa covered on low heat for about 12 minutes.
5. 5. Remove the pot from the heat and let the quinoa steam for another 5 minutes.
6. 6. Preheat the oven to 200 degrees Celsius with top and bottom heat.
7. 7. Wash the sweet potatoes and cut them into small cubes.
8. 8. Toss the sweet potato cubes in a bowl with one tablespoon of olive oil.
9. 9. Spread the sweet potatoes on a baking sheet lined with baking paper.
10. 10. Bake the sweet potatoes in the oven for about 25 minutes.
11. 11. Wash three savoy cabbage leaves and tear them into small pieces.
12. 12. Bring salted water to a boil in a pot.
13. 13. Blanch the savoy cabbage pieces briefly in the boiling water (cook briefly in boiling water).
14. 14. Separate the seeds from the pomegranate.
15. 15. Squeeze the lime.
16. 16. Halve the avocado and remove the pit.
17. 17. Scoop the avocado flesh out of the skin with a spoon.
18. 18. Cut the avocado flesh into slices.
19. 19. Drizzle the avocado with some lime juice.
20. 20. Wash the Brussels sprouts and remove any unsightly leaves.
21. 21. Halve or quarter the Brussels sprouts depending on their size.
22. 22. Bring salted water to a boil in a pot.
23. 23. Cook the Brussels sprouts for 5 to 8 minutes until al dente.
24. 24. Drain the Brussels sprouts and let them steam dry.
25. 25. Heat butter in a pan.
26. 26. Fry the Brussels sprouts in the butter.
27. 27. Chop the walnuts coarsely.
28. 28. Add the walnuts to the pan.
29. 29. Wash the steaks and pat them dry.
30. 30. Season the steaks with salt.
31. 31. Heat one tablespoon of olive oil in a pan on high heat.
32. 32. Sear the steaks for about 2 to 3 minutes on each side.
33. 33. Remove the steaks from the pan.
34. 34. Wrap the steaks in aluminum foil.
35. 35. Let the steaks rest for about 5 minutes.
36. 36. Slice the steaks into strips.
37. 37. Halve the orange and squeeze out the juice.
38. 38. Put the orange juice and tahini into a tall container.
39. 39. Blend the mixture.
40. 40. Season the dressing with salt and pepper.
41. 41. Mix the quinoa, sweet potatoes, and savoy cabbage.
42. 42. Place the mixture into the bowls.
43. 43. Arrange the avocado slices, steak strips, and Brussels sprouts on top.
44. 44. Top the bowls with the pomegranate seeds.
45. 45. Drizzle the bowls with the dressing.

Nutrition per serving

• kcal: 850
• Protein: 45 g · Fett/Fat: 38 g · Carbs: 85 g