Premium
502 kcal
47 min.
Recipe for Colorful Buddha bowl with quinoa, roasted bell peppers, and fresh vegetables
0 reviews
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Unlock Fitatu PremiumNaN g
502 kcal
1 kcal
502.1
16.6g
22.8g
61.8g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Quinoa1× cup (190 g)
- Avocado1× piece (150 g)
- Peppers capsicum red8× slice (120 g)
- Peppers capsicum green8× slice (120 g)
- Radish red6× root (90 g)
- Cucumber8× slice (80 g)
- Tomatoes cherry1× piece (20 g)
- Parsley, fresh1× tablespoon (6 g)
- Olive oil1× teaspoon (5 g)
- Coriander leaves, fresh0.25× tablespoon (1 g)
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
- Smoked Paprika1× pinch (1 g)
How to make Colorful Buddha bowl with quinoa, roasted bell peppers, and fresh vegetables
1. Rinse the quinoa under cold water. Add water to a pot in a ratio of 1 cup of quinoa to 200 ml of water. Bring it to a boil. Add the quinoa, reduce the heat, cover with a lid, and simmer on low heat for 15-20 minutes until all the water is absorbed. Let it sit for 5 minutes, then fluff with a fork.
2. Preheat the oven to 200°C. Chop the bell peppers. Place the chopped peppers on a baking sheet, drizzle with olive oil, and season with a pinch of salt and smoked paprika. Roast for about 15-20 minutes until soft.
3. While the vegetables are roasting, cut the cherry tomatoes in halves, slice the cucumbers and radishes thinly, and slice the avocado.
4. Transfer the cooked quinoa to a bowl. Arrange the roasted bell peppers, cherry tomatoes, cucumbers, radish slices, and avocado slices in an attractive way on top of the quinoa.
5. Garnish with fresh herbs to add color and freshness to the dish.
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