Colorful quinoa bowl

Colorful quinoa bowl

Talisa, youtuber and actress

www.youtube.com/user/Bluetenschimmer

„I could eat this quinoa bowl every day. You can use whatever vegetables are at home, so there’s always variety and it never gets boring!“

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
3 tbsp
plant-based cream cheese alternative
150 g
quinoa
100 g
broccoli
1
sweet potato
2 sprigs
rosemary
2 tbsp
olive oil
10 g
chives
1
lemon (divided)
1
avocado
100 g
cherry tomatoes
100 g
cucumber
200 g
carrots
salt
pepper
Metric
Imperial
  • 3 tbsp plant-based cream cheese alternative
  • 150 g quinoa
  • 100 g broccoli
  • 1  sweet potato
  • 2 sprigs rosemary
  • 2 tbsp olive oil
  • 10 g chives
  • 1  lemon (divided)
  • 1  avocado
  • 100 g cherry tomatoes
  • 100 g cucumber
  • 200 g carrots
  • salt
  • pepper

Utensils

  • baking tray
  • oven
  • potato peeler
  • sieve
  • serving bowl
  • parchment paper
  • cutting board
  • knife
  • 2 small saucepans
  • small mixing bowl

Enjoy with

Green smoothie
Try with our green smoothie for a delicious, fruit and vegetable packed meal!

Nutrition per serving

Cal
815
Protein
19g
Fat
35g
Carb
104g

Step 1/5

Preheat oven to 200°C/400°F. Peel sweet potato and cut into sticks. Chop rosemary. Transfer potatoes to a parchment-lined baking tray. Season with salt, top with rosemary, and drizzle with olive oil. Bake for approx. 30 min.
  • 1 sweet potato
  • 2 sprigs rosemary
  • 2 tbsp olive oil
  • baking tray
  • oven
  • potato peeler
  • parchment paper
  • cutting board
  • knife

Preheat oven to 200°C/400°F. Peel sweet potato and cut into sticks. Chop rosemary. Transfer potatoes to a parchment-lined baking tray. Season with salt, top with rosemary, and drizzle with olive oil. Bake for approx. 30 min.

Step 2/5

Meanwhile, finely chop chives and slice half of the lemon. Cut broccoli into bitesize pieces. Remove the avocado stone and shell. Cut into strips. Halve cherry tomatoes. Chop cucumber and carrots into sticks.
  • 10 chives
  • ½ lemon
  • 100 broccoli
  • 1 avocado
  • 100 cherry tomatoes
  • 100 cucumber
  • 200 carrots
  • cutting board
  • knife

Meanwhile, finely chop chives and slice half of the lemon. Cut broccoli into bitesize pieces. Remove the avocado stone and shell. Cut into strips. Halve cherry tomatoes. Chop cucumber and carrots into sticks.

Step 3/5

Rinse quinoa in a sieve under cold running water and drain. Add water and salt to taste to small saucepan and bring to a boil over medium heat. Add quinoa and cook for approx. 15 min. Fill another small pan with water and salt to taste and bring to a boil. Add broccoli and cook for approx. 5 - 10 min. until tender but still firm to the bite. Drain water and set aside.
  • 200 quinoa
  • salt
  • sieve
  • 2 small saucepans

Rinse quinoa in a sieve under cold running water and drain. Add water and salt to taste to small saucepan and bring to a boil over medium heat. Add quinoa and cook for approx. 15 min. Fill another small pan with water and salt to taste and bring to a boil. Add broccoli and cook for approx. 5 - 10 min. until tender but still firm to the bite. Drain water and set aside.

Step 4/5

For the topping, combine cream cheese, chives, salt, and pepper in small bowl.
  • 3 tbsp plant-based cream cheese alternative
  • salt
  • pepper
  • small mixing bowl

For the topping, combine cream cheese, chives, salt, and pepper in small bowl.

Step 5/5

Add quinoa to a serving bowl and top with prepared vegetables. Drizzle with quark mixture and lemon juice. Enjoy!
  • ½ lemon (juice)
  • serving bowl

Add quinoa to a serving bowl and top with prepared vegetables. Drizzle with quark mixture and lemon juice. Enjoy!