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Grilled asparagus Buddha bowl served
Fresh spring Buddha bowl with grilled asparagus, vibrant beetroot, and quinoa

Grilled asparagus Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The essence of spring in a bowl. The natural sweetness of asparagus is highlighted by the char marks from grilling, which pairs beautifully with the earthy character of beetroot. This dish is a textbook example of 'eating the rainbow': the more colourful the plate, the more diverse nutrients you're getting.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 330 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Vegetable peeler
  • Griddle pan
  • Small saucepan (for quinoa)
  • Grater
  • Frying pan (for toasting seeds)

Allergen Information

⚠️ None

Instructions

1 ✓

Wash quinoa thoroughly in hot water, then cook in salted water (approx. 15 mins). Let cool and dry out to become fluffy.

Tip: Wet quinoa sticks together. Letting it steam off separates the grains.
2 ✓

Snap off woody ends of asparagus. Toss with 1 tbsp olive oil, salt, and pepper.

Tip: Oil coating protects veg from drying out and aids heat transfer.
3 ✓

Cook asparagus in a hot griddle pan for 5-7 minutes, turning occasionally, until charred in spots but still crisp (al dente).

Tip: Overcooked asparagus becomes mushy and stringy. Keep it firm to the bite!
4 ✓

Peel carrots and raw beetroot, then grate using a coarse grater.

Tip: Raw grating preserves the crunch of cell walls and vitamin content.
5 ✓

Toast seeds in a dry frying pan for a few minutes until they start popping.

Tip: Heat releases essential oils, intensifying the flavour experience.
6 ✓

Slice avocado and drizzle with lemon juice (against oxidation). Arrange ingredients in the bowl in neat groups, finally drizzle with remaining oil and lemon juice.

Tip: Aesthetic plating (separated piles) makes food more appetising (gastro-psychology).

Recipe FAQ

Where do I snap the asparagus?
Hold both ends and bend. It will snap exactly where the woody, old part meets the tender stem. Natural selection!
Can I eat beetroot raw?
Absolutely! When grated it's sweet, crunchy and full of vitamins that would break down during cooking.

Ingredients

  • 200 g Green asparagus
  • 150 g Quinoa (dry)
  • 100 g Carrots
  • 100 g Raw beetroot
  • 1 whole Ripe avocado
  • 3 tbsp Olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 30 g Pumpkin seeds or sunflower seeds
  • 1 bunch Fresh parsley