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Beetroot aubergine Buddha bowl
Nourishing Buddha bowl with aubergine, beetroot, and fresh vegetables

Aubergine & beetroot Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Salads
A meeting of earthy flavours (beetroot) and creamy textures (aubergine, avocado). The key here is preparation: each element is treated separately to bring out its best, then combined on the plate. The lemon dressing serves a dual purpose: flavouring, and aiding digestion of the fibre-rich vegetables.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 360 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan
  • Mixing bowl
  • Chopping board

Allergen Information

⚠️ Sesame seeds

Instructions

1 ✓

Cook quinoa, then cool. Cube aubergine, salt for 10 minutes, then wipe dry.

Tip: Salting compacts the aubergine flesh.
2 ✓

Fry aubergine until golden brown in a frying pan with a little oil.

Tip: Be patient, let one side brown before turning.
3 ✓

Slice cooked beetroot and avocado. Mix the dressing (oil, lemon, garlic, salt, pepper).

Tip: Shake dressing in a small jar for emulsion.
4 ✓

Assemble bowl: quinoa, fried aubergine, beetroot slices, spinach, avocado.

Tip: Due to the riot of colours, it's aesthetic not to mix but arrange in sections.
5 ✓

Drizzle with dressing, sprinkle with sesame seeds and parsley.

Recipe FAQ

Why is the aubergine bitter?
Older varieties can be bitter, but modern ones rarely are. Salting definitely helps avoid this.
Can I make it cold?
This dish is excellent warm or cold, making it perfect for a packed lunch.

Ingredients

  • 200 g Quinoa
  • 300 g Aubergine
  • 300 g Cooked beetroot (vacuum pack or home-cooked)
  • 100 g Fresh spinach
  • 1 pc(s) Avocado
  • 30 ml Olive oil
  • 20 ml Lemon juice
  • 1 clove(s) Garlic
  • 1 g Fresh parsley
  • 15 g Sesame seeds
  • 1 tsp Salt
  • 1 tsp Pepper