Buddha bowl with beetroot and zucchini cream

Buddha Bowl with Beetroot and Zucchini Cream

Ingredients (2 servings)

  • 220 g chickpeas, cooked
  • 150 g quinoa
  • 2 beetroot tubes
  • ½ red onion
  • ¼ cucumber
  • as needed chives
  • 2 eggs (optional)


  • 2 garlic cloves
  • ½ zucchini
  • as needed green onions (optional)
  • 2-3 tbsp tahini
  • 2 tbsp sunflower seeds
  • 2 tbsp apple cider vinegar
  • 1pinch of salt & pepper
  • 1 tbsp olive oil


  1. If not precooked, cook chickpeas with previous soaking overnight.
  2. Cook quinoa according to package instructions
  3. Add olive oil, salt and pepper to taste.
  4. Cook beetroot tubers with water in a saucepan.
  5. For the sauce, cut zucchini, chop green onions, peel garlic and blend with remaining sauce ingredients in a blender.
  6. If the sauce is too thick, add a bit of olive oil and/or water.
  7. Slice red onion, cucumber and chop chives.
  8. Peel cooked beetroot and slice.
  9. Divide quinoa into bowls, add chickpeas, vegetables, and a dollop of sauce to serve.
  10. For an extra source of protein, cook or poach eggs.

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