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Avocado quinoa Buddha bowl with lime
Nourishing quinoa bowl with avocado, lime, and toasted almonds

Zesty avocado & quinoa Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Salads
The 'Buddha bowl' concept is a visual feast of balanced nutrition: a bowl heaped high, like Buddha's belly, full of light and nourishing goodness. The secret here lies not in complex cooking, but in the preparation of components. Crunchy almonds, soft avocado, and fresh spinach provide three distinct textures, brought together into a harmonious whole by the citrus dressing.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 345 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan
  • Sieve
  • Frying pan (for toasting nuts)
  • Mixing bowl

Allergen Information

⚠️ Nuts (Almonds)

Instructions

1 ✓

Thoroughly rinse the quinoa in hot water using a sieve, then put on to boil in double the amount of salted water. Bring to a boil, then simmer covered over low heat for 15 minutes.

Tip: Washing with hot water most effectively removes the bitter coating from the seeds.
2 ✓

Once the quinoa is tender and has absorbed the water, turn off the heat, place a clean tea towel over the saucepan, and replace the lid for 5 minutes.

Tip: The tea towel absorbs the condensing steam, so the quinoa remains fluffy rather than soggy. (Humidity control).
3 ✓

Meanwhile, toast the almond flakes in a dry frying pan over medium heat, shaking continuously, until light golden brown.

Tip: Watch out, thin flakes burn in seconds! As soon as you see colour, tip them onto a cold plate immediately, as they would continue cooking in the hot pan. (Thermal inertia).
4 ✓

Make the dressing: in a small bowl, fork-whisk the olive oil, juice of the lime, salt, and pepper until slightly thickened.

Tip: The oil breaks into tiny droplets in the lemon juice, creating a creamier mouthfeel. (Emulsion).
5 ✓

Halve the avocado, remove the stone, and slice thinly. Wash and dry the spinach.

Tip: Wet spinach would dilute the dressing, so drying is important (e.g., with a salad spinner).
6 ✓

Arrange the spinach and quinoa at the bottom of the bowl. Place the avocado on top, drizzle with the dressing, and finally sprinkle with the toasted almonds and fresh coriander.

Recipe FAQ

Can I substitute the almonds?
Of course! Walnuts, cashews, or pumpkin seeds work excellently. The key is to toast them for extra flavour.
What if it's too sour?
A drop of honey or maple syrup in the dressing will immediately restore the balance.

Ingredients

  • 200 g Quinoa
  • 1 pc(s) Avocado
  • 1 pc(s) Lime
  • 100 g Fresh baby spinach
  • 30 g Flaked almonds
  • 30 ml Olive oil
  • 1 tsp Salt
  • 1 tsp Freshly ground pepper
  • 10 g Fresh coriander