Buddha Bowl with Quinoa and Sweet Potatoes

Ingredients for 1 servings:

• 30 g lamb’s lettuce
• 80 g quinoa
• 100 g sweet potatoes
• 80 g broccoli
• 30 g red cabbage
• 60 g cucumber(s)
• 60 g tomatoes, small
• salt and pepper
• 1 tbsp maple syrup
• 1 tbsp water
• 1 tsp, leveled mustard
• 1 tbsp rapeseed oil
• 1 ½ tbsp raspberry vinegar
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Wash the quinoa in a sieve and cook with twice the amount of water for about 15 minutes. Cook the broccoli in slightly salted water for about 8 minutes. Meanwhile, wash the lamb’s lettuce, tomatoes, and cucumber. Halve the tomatoes and slice the cucumber. Finely shred the red cabbage. Peel the sweet potato and cut into small cubes. Cook the sweet potato cubes in salted water for about 5 minutes. For the raspberry mustard dressing, combine the maple syrup, water, mustard, and rapeseed oil. Stir in the raspberry vinegar and salt. Serve the vegetables with the dressing in a bowl.