Buddha bowl with quinoa patties, broccoli stems and spinach

Name: Buddha bowl with quinoa patties, broccoli stems and spinach
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Broccoli stems; 150 g Cooked Quinoa; 100 g Cooked chickpeas; 1 tsp Cumin powder; 20 g Baby spinach; ½ Grated fresh garlic; 30 g Almond flour; 25 g Buckwheat flour; Pepper, to taste; Salt, to taste; 1 Avocado; 1 sprig Dill; 1 sprig Parsley; 15 g Extra vergin olive oil; ¼ bunch Chives; ½ Lime juice; Water, to taste; 150 g Cooked spelt (or barley); 30 g Vegan feta; 15 g Dried fruit; Chicory leaves , to taste; Fresh sprouts, to taste

This colourful bowl brings together quinoa and broccoli patties, spelt, fresh greens, vegan feta, sprouts and dried fruit for a balanced and satisfying meal. Finished with a creamy avocado sauce, it’s a complete and nourishing dish that’s easy to prepare and full of flavour.

Preparation Time:

15 min

Cooking:

35 min

People:

Difficulty:

Easy

Course:

Diet:

Chef:

Barbara Panetti

Ingredients

Quinoa patties

100 g Broccoli stems

150 g Cooked Quinoa

100 g Cooked chickpeas

1 tsp Cumin powder

20 g Baby spinach

½ Grated fresh garlic

30 g Almond flour

25 g Buckwheat flour

Pepper, to taste

Salt, to taste

Avocado sauce

1 Avocado

1 sprig Dill

1 sprig Parsley

15 g Extra vergin olive oil

¼ bunch Chives

½ Lime juice

Water, to taste

Bowl

150 g Cooked spelt (or barley)

30 g Vegan feta

15 g Dried fruit

Chicory leaves , to taste

Fresh sprouts, to taste

Proceedings

Quinoa patties

Place quinoa in an ovenproof dish and cover with water. Bake in a steam oven with 20% steam mode at 200° for 20 minutes.

Clean the broccoli stems removing the darker outer part. Chop them roughly into 3 cm pieces and place them in a blender along with the chickpeas, cumin powder, baby spinach, grated fresh garlic, almond flour, and buckwheat flour.

Blend until smooth.

Buddha bowl with quinoa patties, broccoli stems and spinach

Now form into balls of 20 g each.

Place them on top of a baking sheet lined with parchment paper.

Bake in the middle rack in a preheated oven on fan mode at 190° for 15 minutes. During the cooking time, turn the patties once.

Avocado sauce

Blend all ingredients (avocado, dill, parsley, extra vergin olive oil, chives, and lime juice) together to obtain a smooth creamy texture. Adjust later salt and pepper if needed. If you want a smoother cream add a few more tablespoons of water.

Bowl
For a complete meal, compose a buddah bowl consisting of 6 patties of quinoa and broccoli, 150 g spelt (1 cup), or barley or a cereal of your choice, 30 g vegan feta, a few chicory leaves, a few fresh sprouts, and 15 g dried fruit to taste. As a dressing, add a generous spoonful of avocado sauce.

Tips

For a complete meal, compose a buddah bowl consisting of 6 patties of quinoa and broccoli, 150 g spelt (1 cup), or barley or a cereal of your choice, 30 g vegan feta, a few chicory leaves, a few fresh sprouts, and 15 g dried fruit to taste. As a dressing, add a generous spoonful of avocado sauce.

Buddha bowl with quinoa patties, broccoli stems and spinach

Ingredients

Products used

Proceedings

Tips

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