Filter
Reset
Sort ByRelevance
Buffy Ehlers Whitney
Buddha bowl with chioggia beetroot and beet hummus
Bowl filled with vegetables: avocado, soybeans, beetroot, quinoa and pecans.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the lime, grate the green skin and squeeze the fruit. Mix with the olive oil through the quinoa-bulgur mix.
-
Divide the quinoa mix over the bowls. Cut the avocado into slices. Peel the beetroot and scrape into as thin as possible slices.
-
Divide the avocado, beetroot and soya beans in compartments over the bowls. Spoon the hummus in the middle and sprinkle with the nuts.
Blogs that might be interesting
-
25 minLunchfrozen puff pastry, onion, garlic, olive oil, oil, tuna, fresh Italian herbs, dried Italian herbs, egg, cooking cream, coffee cream, Parmesan cheese, cream cheese, dried tomato on oil, black olive,Italian tuna pie -
15 minMain dishTasty vine tomato, garlic, traditional olive oil, fresh perline with basil pasta, pesto alla Genovese, dry white wine, mascarpone, arugula,pasta with pesto sauce and grilled tomatoes -
35 minMain dishfresh white asparagus, romatomat, Red onion, Greek olive oil, Red wine vinegar, Mediterranean herbs, salmon fillet, white cheese,salmon packages with asparagus and white cheese -
50 minMain dishchicken bolt, peanut oil, liquid baking product, Red onion, Red pepper, yellow bell pepper, leeks, chicken bouillon, white beer, white raisin, pine nuts,chicken stewed in white beer
Nutrition
900Calories
Sodium15% DV360mg
Fat94% DV61g
Protein50% DV25g
Carbs17% DV52g
Fiber84% DV21g
Loved it