Colorful quinoa bowl

Colorful quinoa bowl

Based on 39 ratings

"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 👌

Preparation

30 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
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
MetricImperial

Utensils

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

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How-To Videos

how-to-chop-herbs

How to chop herbs

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How to julienne

Nutrition per serving

Cal815
Fat35 g
Protein19 g
Carb104 g
  • 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.

  • 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!

  • Enjoy your meal!

    Colorful quinoa bowl

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