Colorful quinoa bowl

Name: Colorful quinoa bowl
Prep time: 1800 s
Cook time: 1800 s
Total time: 3600 s
Yield: 2 Servings
Ingredients: 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

Based on 28 ratings

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 👌

min.

Preparation

min.

Baking

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

How-To Videos

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 g chives
½ lemon
100 g broccoli
1 avocado
100 g cherry tomatoes
100 g cucumber
200 g 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 g 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.