Quinoa Buddha bowl

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 450 Kcal, 16g Protein, 59g Carbohydrates, 14g Fat


  • Dressing
  • 1 lemon, use only the juice
  • 1 tbsp olive oil
  • 2 tbsp plain yoghurt
  • 1 tbsp honey
  • 0.5 bunch flat-leaf parsley, finely chopped
  • a little pepper
  • 0.5 tsp salt
  • Quinoa
  • 5 dl vegetable bouillon
  • 250 g quinoa
  • salt to taste
  • Buddha bowl
  • 200 g sweet potatoes, freshly cooked, peeled while hot, sliced
  • 1 baby lettuce, cut lengthwise into eighths
  • 0.5 mango, sliced
  • 100 g raspberries
  • 100 g feta, cubed
  • 100 g cherry tomatoes, halved
  • 40 g garden cress
  • Utensils
  • 4 bowls, each approx. 500 ml

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  • Dressing

    Mix all the ingredients in a bowl and refrigerate.
  • Quinoa

    Bring the bouillon to the boil. Add the quinoa, cover and simmer over a low heat for approx. 20 mins. until just soft. Divide the quinoa into the bowls.
  • Buddha bowl

    Plate up all the other ingredients on top of the quinoa, drizzle with the dressing.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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