Quinoa and sweet potato bowls

Quinoa and sweet potato bowls

Total: 45 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / person: 662 kcal
, Fat: 24 g
, Carbohydrate: 74 g
, Protein: 22 g

Ingredients

4 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

Sweet potatoes

500 g sweet potatoes, cut into pieces approx. 3 cm wide
1 tbsp olive oil
½ tsp salt

Quinoa

150 g quinoa tricolore
water, boiling
½ tsp salt

Dressing

2 limes, all of the juice (yields approx. 75 ml)
3 tbsp olive oil
1 tbsp liquid honey
¼ tsp chilli flakes
¼ tsp salt

Bowls

1 tin borlotti beans (approx. 420 g), rinsed, drained
150 g soft goats' cheese
150 g lambs' lettuce
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Utensils

For an ovenproof dish that can hold approx. 1 litre, greased

How it's done

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Sweet potatoes

Add the sweet potatoes, oil and salt to the dish, mix.

To bake

Approx. 30 mins. in the upper half of an oven preheated to 220 °C.

Quinoa

Cook the quinoa in boiling water for approx. 15 mins. Drain the quinoa, season with salt.

Dressing

In a small bowl, mix the lime juice with all the other ingredients up to and including the salt.

Bowls

Plate up the beans, goat's cheese and lamb's lettuce in bowls along with the sweet potatoes and quinoa, drizzle with the dressing.

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