Buddha bowls are perfect for hot days - especially this one by Healthy Little Vittles.
Full of fresh ingredients with a lovely pop of flavour from the pesto, it’s healthy, filling and refreshing.
The best part? It’s really easy to prepare so you won’t have to spend long in the kitchen.
Overview:
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 2 people
Ingredients:
140g butternut squash, cubed
2 tbsp olive oil
Salt, to taste
1 red onion, chopped
170g quinoa, uncooked
60g spinach
1/2 avocado, sliced
Pesto, to taste
Instructions:
Preheat the oven to 220℃.
Put the squash on a baking tray, drizzle with oil and sprinkle with salt. Toss well so the veg is covered.
Roast for around 30 minutes, turning the squash every now and again.
After 15 minutes, add the onion to the baking tray and continue roasting.
In the meantime, cook the quinoa following the packet’s instructions.
When the squash and onion have finished cooking (they should be turning golden), remove from the oven.
Heat a small pan over a medium heat.
Add the spinach and drizzle with a little oil.
Sauté until the spinach starts to wilt, then remove the pan from the heat.
Toss the quinoa together with some pesto and put in your bowl.
Top with the squash, onion, spinach and avocado, and serve.
Storage tips
We recommend eating this Buddha bowl straight away.
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