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Buddha bowl with quinoa patties, broccoli stems and spinach

Name: Buddha bowl with quinoa patties, broccoli stems and spinach
Yield: 4
Ingredients: 100 gr. steams Broccoli; 150 gr. cooked Quinoa; 100 gr. cooked chickpeas; 1 teaspoon Cumin powder; 20 gr. Baby spinach; ½ grated Fresh garlic; 30 gr. Almond flour; 25 gr. Buckwheat flour; 1 avocado; 1 spring dill; 1 spring Parsley; 15 gr. Evo oil; 1/4 chives; 60 gr. Water; to taste Pepper; to taste Salt; ½ juice only lime

Ingredients

Broccoli 100 gr. steams
Quinoa 150 gr. cooked
chickpeas 100 gr. cooked
Cumin powder 1 teaspoon
Baby spinach 20 gr.
Fresh garlic ½ grated
Almond flour 30 gr.
Buckwheat flour 25 gr.
avocado 1
dill 1 spring
Parsley 1 spring
Evo oil 15 gr.
chives 1/4
Water 60 gr.
Pepper to taste
Salt to taste
lime ½ juice only

Cooking time:

15 min.

Number of person:

Difficulty:

Low

Course:

Diet:

Time:

Type of product:

Appliances used:

Steam100 Pro Galileo Oven

Chef advice:

For a complete meal, compose a buddah bowl consisting of 6 patties of quinoa and broccoli, 150g spelt (1 cup), or barley or a cereal of your choice, 30g vegan feta, a few chicory leaves, a few fresh sprouts, and 15g dried fruit to taste. As a dressing, add a generous spoonful of avocado sauce.

Quinoa patties

Step 1 and 2

Place quinoa in an ovenproof dish and cover with water. Bake in a steam oven with 20% steam mode at 200° for 20 minutes.

Clean the broccoli stems removing the darker outer part. Chop them roughly into 3 cm pieces and place them in a blender along with all the other ingredients.

Blend until smooth.

Step 3

Now form into balls of 20g each.

Place them on top of a baking sheet lined with parchment paper.

Bake in the middle rack in a preheated oven on fan mode at 190° for 15 minutes. During the cooking time, turn the patties once.

Avocado sauce

Step 4

Blend all ingredients together to obtain a smooth creamy texture. Adjust later salt and pepper if needed. If you want a smoother cream add a few more tablespoons of water.

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