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


5dl vegetable bouillon
250g quinoa
salt to taste

Buddha bowl

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

How it's done


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.


Cooking quinoa

Cooking quinoa

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