Healthy-buddha-bowl-with-grilled-vegan-chicken-quinoa-spinach-avocado-sprouts-broccoli-red-beans-with-sesame-seeds

Healthy Buddha bowl with vegan chicken

Food bowl

Ingredients

– 120 g of Miss Susta vegan kip mix
– 40 g plus additional 2 tbsp vegetable oil (preferably sunflower oil)
– 240 ml ice-cold water
– 2 cloves garlic (pressed)
– 2 tbsp cilantro/coriander (finely chopped)
– 2 tbsp honey
– 200 g quinoa
– 1 head of broccoli
– 200 g of kidney beans
– 100 g of spinach
– 2 avocados
– 2 tbsp of coconut oil
For the dressing:
– juice of 1 lime
– 30 ml olive oil
– 2 g honey
– pepper and salt

Cutlery

Preparation method

– Mix the vegan chicken mix with the sunflower oil and cold water to a homogeneous vegan chicken mixture. Mix this with 2 tablespoons of chopped cilantro, 2 cloves of pressed garlic and 2 tbspof honey. Form 4 cutlets.
– Prepare the quinoa according to the directions on the package and let it stand, covered, for 10 minutes. Stir the coconut oil into the quinoa and add a little lime juice if desired.
– Boil the broccoli florets and brussels sprouts al dente in about 6 minutes and allow to cool.
– Cut the avocado and onions into strips.
– Make a dressing of olive oil with honey, lime juice and salt and pepper.
– Divide the quinoa over 4 bowls then place the broccoli, avocado, spinach and kidney beans on top.
– Brush the vegan fillet with a little sunflower oil and fry them in a grill pan on both sides, until there are grill marks on the fillets. Cut the vegan chicken breast into strips and place next to the vegetables on the quinoa.
– pour the dressing over and sprinkle with sesame seeds.

 

Nutritional value

Portion (g)

Energy(kJ)

Energy (kcal)

Protein (g)

Carbohydrates (g)

Fat total (g)

Dietary fiber total (g)

Sodium(mg)

615

3417

820

32,1

56,6

45,9

26,5

641