Preparation: Bring a small saucepan of salted water to boil and cook the quinoa for 8 minutes then drain. Wash the courgette and cherry tomatoes. Cut the courgette into thin strips, peel the carrot and then grate it. Using a melon baller, remove the flesh from the melon. Peel the avocado and cut into cubes. For the dressing, combine olive oil, sesame oil, balsamic vinegar and chopped mint.
To create your Buddha bowl: Arrange the quinoa, avocado cubes, grated carrots, halved cherry tomatoes, courgette strips, melon balls, olives and Chavroux slices in a bowl. Drizzle with dressing. Add salt and pepper, and sprinkle with pomegranate seeds and flax seeds. Enjoy right away.
TIP: The Buddha bowl travels well if made in a resealable container.
½ Chavroux log
50g quinoa
1 courgette
10 cherry tomatoes
1 carrot
½ melon
1 avocado
6 olives
a few pomegranate seeds
For the dressing:
2 tbsp olive oil
1 tsp sesame oil
2 tbsp white balsamic vinegar
1 tbsp flax seeds
10 mint leaves
salt and pepper
View Method
Recipe Method
Preparation: Bring a small saucepan of salted water to boil and cook the quinoa for 8 minutes then drain. Wash the courgette and cherry tomatoes. Cut the courgette into thin strips, peel the carrot and then grate it. Using a melon baller, remove the flesh from the melon. Peel the avocado and cut into cubes. For the dressing, combine olive oil, sesame oil, balsamic vinegar and chopped mint.
To create your Buddha bowl: Arrange the quinoa, avocado cubes, grated carrots, halved cherry tomatoes, courgette strips, melon balls, olives and Chavroux slices in a bowl. Drizzle with dressing. Add salt and pepper, and sprinkle with pomegranate seeds and flax seeds. Enjoy right away.
TIP: The Buddha bowl travels well if made in a resealable container.
