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Beetroot and quinoa Buddha bowl with toasted seeds
Nutritious quinoa Buddha bowl with beetroot, avocado and toasted seeds

Beetroot & Quinoa Buddha Bowl with Toasted Seeds

Author: Flavelo
Recipes Vegetarian & Vegan Salads
Seeds aren't just for garnish! Toasting activates their natural oils, adding a deep, nutty aroma that perfectly complements the sweetness of the beetroot. Created with 'slow carb' principles in mind, this bowl provides long-lasting energy.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 335 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan (for seeds)
  • Saucepan (for quinoa)
  • Mixing bowl

Allergen Information

⚠️ Nuts (may contain traces)

Instructions

1 ✓

Cook the quinoa in salted water, then allow to cool. Toast the seeds in a dry frying pan until fragrant.

Tip: Shake the pan continuously, as seeds can burn suddenly!
2 ✓

Slice the cooked beetroot and avocado. Wash the rocket.

Tip: Thinly sliced beetroot looks more elegant.
3 ✓

Mix the dressing: oil, lemon juice, salt, and pepper.

Tip: Taste it; it should be quite sharp to balance the sweet beetroot.
4 ✓

Arrange the quinoa, rocket, and vegetables in a bowl. Drizzle with the dressing.

Tip: Place the rocket at the bottom so the warmth of the quinoa wilts it slightly without making it soggy.
5 ✓

Sprinkle with the toasted seeds and parsley.

Recipe FAQ

Can I toast the seeds together?
Yes, sunflower and pumpkin seeds are similar in size, so their roasting time is nearly the same.
How long does the cooked beetroot keep?
It keeps in the fridge in a sealed container for 3-4 days, so it's worth prepping ahead.

Ingredients

  • 200 g Quinoa
  • 300 g Cooked beetroot
  • 1 pc Avocado
  • 100 g Rocket leaves
  • 30 g Sunflower seeds
  • 30 g Pumpkin seeds
  • 30 ml Olive oil
  • 20 ml Lemon juice
  • 1 tsp Salt
  • 1 tsp Pepper
  • 10 g Fresh parsley