Buddha bowl with chioggia beetroot and beet hummus

Name: buddha bowl with chioggia beetroot and beet hummus
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 lime; 1 el mild olive oil; 250 g chilled cooked quinoa bulgur mix; 1 ready to eat avocado; 200 g Chioggia beetle; 200 g chilled soybeans; 100 g hummus beetroot; 50 g unroasted pecans

Bowl filled with vegetables: avocado, soybeans, beetroot, quinoa and pecans.

Ingredients

1 lime
1 el mild olive oil
250 g chilled cooked quinoa bulgur mix
1 ready to eat avocado

200 g Chioggia beetle
200 g chilled soybeans
100 g hummus beetroot
50 g unroasted pecans

Kitchen Stuff

2 come

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.