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Buffy Ehlers Whitney
Buddha bowl with chioggia beetroot and beet hummus
Bowl filled with vegetables: avocado, soybeans, beetroot, quinoa and pecans.
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Ingredients
Directions
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Clean the lime, grate the green skin and squeeze the fruit. Mix with the olive oil through the quinoa-bulgur mix.
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Divide the quinoa mix over the bowls. Cut the avocado into slices. Peel the beetroot and scrape into as thin as possible slices.
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Divide the avocado, beetroot and soya beans in compartments over the bowls. Spoon the hummus in the middle and sprinkle with the nuts.
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Nutrition
900Calories
Sodium15% DV360mg
Fat94% DV61g
Protein50% DV25g
Carbs17% DV52g
Fiber84% DV21g
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