Buddha Bowl

Servings: 1
Preparation Time: 20 minutes

Ingredients

• 150 g sweet potato, diced
• 50 g quinoa
• 4 cherry tomatoes, halved
• 75 g red onion, finely chopped
• ¼ avocado, sliced into thick strips
• 100 g black beans
• 25 g red cabbage, finely shredded (optional: lightly sautéed)
• 20 g fresh cilantro, finely chopped
• Black pepper, to taste
• 1 tbsp lemon juice

Instructions

1. Cook:
   • Boil the diced sweet potato and quinoa in separate pots for about 10 minutes until tender.
2. Prepare the ingredients:
   • Finely chop the red onion, halve the cherry tomatoes, and slice the avocado into thick strips.
3. Sauté the beans:
   • Heat a non-stick pan and lightly sauté the red onion.
   • Add the black beans and stir briefly.
   • If preferred, sauté the red cabbage along with the beans.
4. Assemble:
   • Place the cooked quinoa into a bowl as the base.
   • Arrange the black bean mixture, sweet potato, cherry tomatoes, avocado, and red cabbage in neat sections on top of the quinoa.
5. Garnish:
   • Sprinkle with finely chopped cilantro.
   • Drizzle with lemon juice and season with black pepper to taste.

Tip:
For added flavor, drizzle with a tahini-lemon dressing or your favorite sauce.