Veggie Quinoa Bowl with Avocado Dressing
One healthy bowl of food right here! Deliciously vegan, this veggie quinoa bowl does not lack in flavour, texture or nutrients! Made with white quinoa, roasted sweet potatoes and broccoli, the salad is dressed with a delicious avocado and peanut butter dressing! Ready in 45 minutes, and perfect for both lunch or dinner!
Equipment
- Food Processor, Blender or a Powerful Smoothie Maker
Ingredients
- 200 g sweet potato chopped into small chunks
- 100 g broccoli cut into small florets
- 80 g quinoa
- 5 g parsley roughly chopped
- 5 g mint leaves roughly chopped
- 1 spring onion finely sliced
- 20 g pumpkin seeds
- 1 small avocado sliced
- ½ lemon juice only
- 60 g watercress, spinach or rocket, or a mixture
- olive oil
For the Avocado Dressing:
- 1 tablespoon smooth peanut butter
- ½ avocado destoned, peeled and roughly chopped
- 5 g coriander roughly chopped
- 5 g mint leaves roughly chopped
- ½ lemon juice and zest
- 1 tablespoon maple syrup
- 4 tablespoon water
Instructions
- Preheat the oven to 180°C Fan. Line a large baking tray with baking parchment.
- Cook quinoa following instructions on the packet. Once cooked, let the quinoa cool down a little.
- Spread the sweet potato cubes onto the lined tray, drizzle with olive oil and season with salt and pepper. Place in the oven for 20 minutes.
- After 20 minutes, mix the sweet potatoes, add the broccoli florets, drizzle with some oil and carry on roasting for another 10 minutes.
- In the meantime, toast pumpkin seeds in a small frying pan, until starting to crackle and brown.
- To make the dressing, place all ingredients in a food processor/ liquidiser/ powerful smoothie maker, add 2 tablespoon of water and ⅛ teaspoon of salt. Whizz until you have a smooth dressing.
- Once the vegetables are cooked, mix the quinoa with mint, coriander, spring onion and pumpkin seeds. Season, add a drizzle of olive oil and roasted vegetables and mix.
- Scatter the watercress, spinach or rocket onto two bowls/ plates, then spoon the salad on top. Scatter the avocado pieces on top and drizzle over the avocado dressing.
Notes
Recipe based on California quinoa & avocado salad from BBC GoodFood.
Nutrition
Calories: 647kcalCarbohydrates: 78gProtein: 18gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 1gSodium: 142mgPotassium: 1852mgFiber: 21gSugar: 14gVitamin A: 16346IUVitamin C: 111mgCalcium: 182mgIron: 6mg
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