Quinoa Buddha bowl

Quinoa Buddha bowl

Total: 35 min. | Active: 35 min.
Nutritional value / people: 450 kcal
, Fat: 14 g
, Carbohydrate: 59 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 lemon, use only the juice
1 tbsp olive oil
2 tbsp plain yoghurt
1 tbsp honey
½ bunch flat-leaf parsley, finely chopped
½ tsp salt
a little pepper


5 dl vegetable bouillon
250 g quinoa
salt to taste

Buddha bowl

200 g sweet potatoes, freshly cooked, peeled while hot, sliced
1 baby lettuce, cut lengthwise into eighths
100 g raspberries
½ mango, sliced
100 g feta, cubed
100 g cherry tomatoes, halved
40 g garden cress
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4 bowls, each approx. 500 ml

How it's done

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Mix all the ingredients in a bowl and refrigerate.


Bring the bouillon to the boil. Add the quinoa, cover and simmer over a low heat for approx. 20 mins. until just soft. Divide the quinoa into the bowls.

Buddha bowl

Plate up all the other ingredients on top of the quinoa, drizzle with the dressing.


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