Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Avocado and courgette Buddha bowl served
Nutritious and colourful avocado and courgette Buddha bowl with seeds

Avocado and Courgette Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The 'Buddha bowl' concept is about balance and abundance: everything the body needs in one bowl. Grains, roasted vegetables, fresh crunchy elements, healthy fats, and protein. This version pairs nutty taste of roasted courgette with lightness of quinoa, made exciting by toasted seeds. Not only beautiful, but charges you with energy for the whole afternoon.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan: For cooking quinoa.
  • Frying pan: For frying courgette and toasting seeds.
  • Grater/Mandoline: For prepping vegetables.

Instructions

1 ✓

Rinse quinoa in hot water through a sieve, then cook in double amount of salted water for approx. 15 minutes. Let steam under lid.

Tip: Hot water rinsing removes saponin, which would make grain bitter.
2 ✓

Meanwhile, slice courgette into rounds. Heat a little oil in frying pan, and fry courgette for 2-3 minutes per side until golden brown spots appear. Salt after frying.

Tip: If you salt before frying, it releases juice and will steam. For roasted flavours (Maillard), fry dry or in oil, salt at the end.
3 ✓

Grate carrots, shred cabbage thinly. Toast seeds in a dry pan for 1-2 minutes until fragrant.

Tip: Toasting releases essential oils in seeds, giving much more intense flavour.
4 ✓

Assemble bowl: pile quinoa at bottom, arrange fried courgette, fresh carrot, cabbage, and sliced avocado around.

Tip: Visual experience is just as important: place contrasting colours (rainbow) next to each other.
5 ✓

Drizzle everything with lemon juice mixed with olive oil, season with salt and pepper, and sprinkle with toasted seeds and parsley.

Tip: Fat in dressing helps absorption of fat-soluble vitamins (A, D, E, K) from vegetables.

Recipe FAQ

What is quinoa?
A South American pseudocereal that is gluten-free and a complete protein source. If unavailable, rice or millet can replace it.
What makes roasted courgette tasty?
The secret is high heat and little movement: let one side brown before turning.

Ingredients

  • 1 whole Ripe avocado
  • 200 g Young courgette
  • 150 g Quinoa (raw)
  • 100 g Carrots
  • 100 g Red cabbage
  • 2 tbsp Olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 30 g Seed mix (pumpkin, sunflower)
  • 1 bunch Fresh parsley