The Mezze Bowl

The Mezze Bowl

Total: 55 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 653 kcal
, Fat: 29 g
, Carbohydrate: 71 g
, Protein: 21 g

Exotic classic meets health food trend. The key component is a delicious quinoa tabouleh, topped with beetroot hummus, roast aubergines and vegetables. The whole is finished off with almond flakes and tahini.

Ingredients

2 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roast aubergines

1 aubergine (large), cut lengthwise into thick strips
1 tbsp olive oil
½ tsp ground coriander seeds
½ tsp ground cumin
½ tsp paprika
½ tsp harissa
½ tsp salt

Quinoa tabouleh

100 g quinoa
salt and pepper to taste
½ bunch parsley, finely chopped
½ bunch peppermint, finely chopped
3 tsp olive oil
2 tsp lemon juice
½ tsp salt
1 ½ tsp ground cumin
½ cucumber, diced
1 tomato (large), diced

Onion pickles

1 red onion (large), thinly sliced
2 tbsp apple vinegar
½ tsp salt
½ tsp coconut palm sugar
½ tsp ground cumin

Beetroot hummus

1 ½ boiled beets
1 tin chickpeas (small, approx. 120 g)
1 lime, use grated zest and 1 tbsp of juice
½ tsp salt
1 date
1 tsp ground cumin

Serve

2 handsful baby spinach
2 tbsp flaked almonds, toasted
2 tsp tahini
1 handful Micro Greens
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How it's done

Roast aubergines

Rub the oil, spices and salt into the aubergine and arrange on an oven tray lined with baking paper.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

Quinoa tabouleh

Cook the quinoa according to the instructions on the packet, season to taste. Place in a bowl and mix with the remaining ingredients. Set aside until ready to serve.

Onion pickles

Mix the onion slices with the remaining ingredients and set aside until ready to serve.

Beetroot hummus

In a food processor, puree all the ingredients until smooth.

Serve

Divide the spinach into 2 bowls and top with the aubergines, tabouleh, pickles and hummus. Garnish with the remaining ingredients.

How-tos

Cooking quinoa

Cooking quinoa

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