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Quinoa and Potimarron Buddha Bowl with Peanut Sauce

A delicious and comforting autumn bowl.

Vegetarian Vegan Public
Course: Main course
Preparation time: 30 minutes
Energy: 470 kcal / serving

Instructions

  • 1.   1. Preheat the oven to 180°C/350°F. Peel, remove the germ, and crush 2 garlic cloves. Peel and chop the onion. Separate and rinse the broccoli florets. Rinse the potimarron, slice it without peeling, and remove the seeds. Arrange the vegetables on a baking sheet lined with parchment paper, season with salt, add the garlic and onion, sprinkle with curry powder, and drizzle with 4 tablespoons of olive oil. Bake for 20 to 30 minutes, until the vegetables are still slightly firm. Set aside.
  • 2.   2. Peel and remove the germ from the remaining garlic clove. Blend it with peanut butter, lemon juice, soy sauce, and 10 cl of olive oil.
  • 3.   3. Rinse the quinoa and cook it for 10 to 12 minutes in a pot of salted boiling water. Drain and set aside. Peel and grate the carrots. Cut the avocados in half, remove the pit, peel them gently, and slice them. Divide the quinoa, broccoli, carrots, potimarron, and avocados into 4 bowls. Drizzle with sauce and sprinkle with coriander and seeds.

Ingredients for servings

  • 3 garlic cloves
  • 1 onion
  • 1 broccoli
  • 400 g of red kuri squash
  • 1 tablespoon of curry powder
  • 1 tablespoon of peanut butter
  • 5 cl of lemon juice
  • 5 cl of soy sauce
  • 1 olive oil
  • 200 g of quinoa
  • 2 avocados
  • 2 carrots
  • 4 sprig of fresh coriander
  • 1 teaspoon of black sesame seed
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    470 kcal
    24 %
  • Fat
    21,64 g
    31 %
  • of which saturated
    4,34 g
    22 %
  • Carbohydrates
    41,01 g
    16 %
  • of which sugar
    ?
    ?
  • Protein
    15,03 g
    30 %
  • Fibers
    12,81 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.