Quinoa Bowl with Avocado Sauce

Quinoa Bowl with Avocado Sauce

Quinoa bowls and add ons in it… The most popular meal in the world. This type of recipes must be in history by now!

quinoa bowl

Talking about bowls, I set up myself some goals to eat more healthy. Maybe more raw? But it is so hard to eat raw food when it is freezing cold! Nothing new as every year, but this year I decided to be extra budget friendly and at least twice a week eat only greens. Disclaimer straight away, I will make sure to get enough calories. And I hope You will do same. The goal of this is very kind and very selfish in the same time, but let’s talk about this sunny quinoa loaded bowls first. Before we start, just wondering, if You like this grain (seed?) so much as I do have You tried this gorgeous salad already?

Roasted Vegetables & Quinoa Salad

quinoa bowl

Quinoa Bowl with Avocado Sauce

To make this gorgeous, superfood loaded, colorful super bowl You will need more or less what You already have in Your cupboards, so trip to the supermarket is not necessary at all. Take some time to bake sweet potato, and be prepared to enjoy a lot!

quinoa bowl
Quinoa Bowl with Avocado Sauce
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Quinoa is the best. Together with baked sweet potato, tomato and spring onion, drizzled with avocado sauce for a tasty, gluten free, non-dairy super lunch.
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American, British, Gluten Free, Healthy, Vegan, worldwide
Keyword: bowl, quinoa, superfood
Author: Mrs. Fork
Ingredients
  • 1 cup dry quinoa
  • 1 medium sweet potato
  • 1 small avocado
  • bunch of spring onions
  • 1 large tomato
  • 1/4 cup coconut milk (tinned)
Instructions
  1. Preheat oven to 200 C.

    Peel sweet potato, and chop into small cubes. Place on baking sheet and bake about 20 minutes, until brown on edges.

  2. Meanwhile cook quinoa according to package instructions, and durig the time have a cup of tea.

  3. Once sweet potato and quinoa is cooked, place them in a big bowl and mix together. Add chopped tomato and spring onions, stir again, and make a sauce!

  4. In blender add roughly chopped avocado and 1/4 coconut milk, add some salt if You like and whizz until smooth*. Pour on top of salad and enjoy!

Recipe Notes

*not good idea to keep sauce in a fridge, because it solidifies, so if You want to take it for lunch at work think about keeping little jar with sauce not in refrigerator.

quinoa bowl