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  • Buddha bowl topped with super seeds sprinkles  
  • Olga Plotnikova
Buddha bowl topped with super seeds sprinkles  

Recipe:

1 cup quinoa

2 cups water

2 small sweet potatoes

250g mushrooms

2 tbsp grapeseed oil

1 tsp salt

1 tsp pepper

1 avocado

2 cups veggies (kale, cherry tomato and radishes)

3 tbsp Pimp My Salad super seeds sprinkles  

Combine quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 15 minutes. Reduce heat as time goes on to maintain a gentle simmer. Remove the pot from heat, cover, and set aside.

Preheat oven to 180c. Arrange the mushrooms and the sweet potatoes in a roasting tray in a single layer, drizzle with 2 teaspoons of oil, and sprinkle with salt, and pepper. Toss to coat.Bake for 30 mins.

When you’re ready to serve, divide cooked quinoa, sweet potatoes, mushrooms and veggie mixtures into 2 bowls. Slice the avocado and divide into the bowls. Lightly drizzle sesame oil over the bowl, followed by a generous sprinkle of super seeds and serve promptly. Enjoy!

 

  • Olga Plotnikova

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