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@bettbossi.ch

Roast aubergines

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

Quinoa tabouleh

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

Onion pickles

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

Beetroot hummus

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

Serve

2handsful baby spinach
2tbsp flaked almonds, toasted
2tsp tahini
1handful 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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