Budha bowls are becoming increasingly popular over the years. There is no self-respected foodie, who didn’t prepare one, shared it on Instagram and spoke about it. Oh well, I’ve joined the party too. I’ve decided to use red quinoa, as it’s the best type for this kind of salads. It gives it a nice, crunchy texture.
This salad combination positively surprised me. Not only was it tasty, but very filling too (when you consider, it is vegetarian). Sweet potato gave it extra flavor and lemon dressing was very refreshing. Overall, I’d highly recommend this combination. It’s delicious and it photographs well too, which is always a bonus.
Amazing bowl with red quinoa (sweet potato, poached eggs and lemon dressing)
Amazing bowl with red quinoa (sweet potato, poached eggs and lemon dressing)
Course: Dinners, Lunches, Recipe bookDifficulty: Easy2
servings15
minutes25
minutesKeep the screen of your device on
Ingredients
1 cup red quinoa
2 large sweet potatoes, cut into chunks
3 tbsp olive oil
1-2 teaspoons turmeric
3 cloves garlic
2 cups vegetable bullion
1/4 cup lemon juice
2 teaspoons agave syrup
1/4 cup parsley leaves
salt
freshly cracked black pepper
2 poached eggs
handful fresh rucola
crushed pistachios or other nuts for topping
Directions
- Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to boil. Then reduce the heat and cook the quinoa uncovered for 15-20 minutes, or until all the water is absorbed. When quinoa is done, remove from heat, cover, and let the quinoa steam for 5 minutes.
- Heat the sweet potatoes with 1 tablespoon of olive oil in a pan over medium-high heat. Add the turmeric and toss to coat. Mince 2 cloves of garlic and add to the pan. Stir in the vegetable bouillon and simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash with a fork. Season with salt and pepper to your taste.
- Place 2 tablespoons of olive oil, lemon juice, 1 clove of garlic, agave syrup and the parsley leaves into the blender and blend well.
- Mix the greens with a little dressing. Serve each bowl with the mashed sweet potatoes, red quinoa, greens, and a poached egg. Top with more dressing and a handful of crushed pistachios.
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