Ingredients for 4 people

  • For the bowl:
  • 200g quinoa
  • 1 large head of broccoli, cut into florets
  • 1 medium red onion, thinly sliced
  • 2 medium-sized beetroots, cooked and sliced
  • 2 ripe avocados, sliced
  • Fresh parsley or coriander leaves for garnish
  • For the Balsamic Dressing:
  • 4 tbsp. olive oil
  • 2 tbsp. De Nigris Bronze Label Balsamic Vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

For the recipe

Vegan Buddha Bowls with Quinoa_denigris_recipes

Cook quinoa according to the package instructions. Once cooked, fluff it with a fork and set aside to cool.
In a large pot of salted boiling water, blanch the broccoli florets for about 2-3 minutes until they are tender-crisp. Drain and set aside.
In a small bowl, whisk together the olive oil, De Nigris Bronze Label Balsamic Vinegar, mustard, minced garlic, salt, and pepper to make the balsamic dressing.
Divide the cooked quinoa into four bowls. Arrange the blanched broccoli, sliced red onion, beetroot slices, and avocado on top of the quinoa.
Drizzle the balsamic dressing generously over each bowl. Garnish with fresh parsley or coriander leaves.
Serve immediately.

Note: Feel free to customize your Buddha Bowls with additional toppings like cherry tomatoes, cucumber slices, or roasted chickpeas for added flavour and texture.​