Roasted Buddha Bowl With Feta Cheese
Filip
This is your chance to get artistic, arrange your ingredients in a beautiful masterpiece.
People: 1
55 min

Ingredients

60 grams
Beets
50 grams
Black Beans
0.25
Cauliflower
0.5
Chili Pepper
1 Egg
Eggs
40 grams
Feta Cheese
1 tbsp
Lemon
1 tbsp
Olive Oil
3 tbsp
Parsley
2 tbsp
Pumpkin Seeds
40 grams
Quinoa
60 grams
Sweet Potato
2 tbsp
Tahini

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Prep

  1. Peel and cut your beets and sweet potato so that they all have a similar size and shape.
  2. Wash and cut your cauliflower so that they all are a similar size.
  3. Finely chop your chili pepper and parsley.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Grate or slice your feta cheese.
  6. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil quinoa according to the instructions on the package.
  2. Spread the Beets, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Then add Black Beans, Cauliflower and Sweet Potato and roast for 15 minutes.Finally, add Chili Pepper and roast for another 15 minutes.
  3. Take out your roasted veggies and crack your eggs on top, place back in the oven for 5-8 minutes more.
  4. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix beets, black beans, cauliflower, chili pepper, quinoa and sweet potato together in a bowl.
  2. Mix lemon and tahini together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Feta Cheese, Parsley and Pumpkin Seeds on top.