Buddha Bowl with Quinoa and Sweet Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g lamb`s lettuce
- 80 g quinoa
- 100 g sweet potato (s)
- 80 g broccoli
- 30 g red cabbae
- 60 g cucumber (s)
- 60 g tomato (s), small
- salt and pepper
For the dressing:
- 1 teaspoon, leveled mustard
- 1 tablespoon rapeseed oil
- 1 ½ tablespoon raspberry vinegar
- 1 pinch (s) salt
- 1 tablespoon water
- 1 tablespoon maple syrup
Print Recipe
Pin Recipe Instructions
- Wash the quinoa in a sieve and boil with twice the amount of water for about 15 minutes. Boil the broccoli in a little salted water for about 8 minutes.
- In the meantime, wash the lamb`s lettuce, tomatoes and cucumber. Halve the tomatoes and slice the cucumber.
- Peel the sweet potato and cut into small cubes. Boil the sweet potato cubes in salted water for about 5 minutes.
- For the raspberry and mustard dressing, stir together the maple syrup, water, mustard and rapeseed oil. Stir in the raspberry vinegar and salt.
- Serve the vegetables with the dressing in a bowl.
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