Buffy Ehlers Whitney
Buddha bowl with chioggia beetroot and beet hummus
Bowl filled with vegetables: avocado, soybeans, beetroot, quinoa and pecans.
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.
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