Bunte Bowl Mit Avocado Topping Landing Page

Colourful avocado bowl

Name: Colourful avocado bowl
Total time: 25 min
Yield: 2 Portions
Ingredients: 150g Quinoa; 300ml water; 1tbsp olive oil; 1 small courgettes; 1 small peppers (red or yellow); 50g Chickpeas (tinned, drained); 1 handful of arugula or spinach; 2 ripe avocados; 1tsp lemon juice or lime juice; 2tbsp Avocado Love; 1tbsp Yoghurt & hummus (for extra creaminess); 1tbsp white balsamic vinegar; 2tbsp olive oil; 1tsp Mix the honey and a splash of lemon juice

20—25 Min

NoveltiesAvocado Love

Simple, nutritious, yet still so delicious! Give this bowl a go – it’s packed with quinoa, veg and a generous helping of avocado. It tastes best with our Avocado Love seasoning!

Ingredients 2 Portions

For the bowl
- 150 gQuinoa
- 300 mlwater
- 1 tbspolive oil
- 1 small courgettes
- 1 small peppers (red or yellow)
- 50 gChickpeas (tinned, drained)
- 1 handful of arugula or spinach
For the avocado topping
- 2 ripe avocados
- 1 tsplemon juice or lime juice
- 2 tbspAvocado Love
- 1 tbspYoghurt & hummus (for extra creaminess)
Optional dressing
- 1 tbspwhite balsamic vinegar
- 2 tbspolive oil
- 1 tspMix the honey and a splash of lemon juice

Preparation

1
How to cook quinoa:
Rinse the quinoa in a sieve and bring to the boil in a saucepan with 300 ml of water.
Simmer over a low heat for about 15 minutes until the water has been absorbed. Fluff up the quinoa with a fork and set aside.
2
Prepare the vegetables:
Cut the courgettes and peppers into small pieces; use a vegetable peeler to slice the carrot into thin strips.

Heat the olive oil in a frying pan and fry the courgettes, carrot strips and peppers for 3–4 minutes until al dente.

Cut the avocados in half, remove the stone, peel them and cut them into thin slices
3
Assembling the bowl:
Divide the quinoa between two bowls.
Arrange the vegetables, chickpeas and spinach or rocket on top in an attractive pattern.
Arrange the avocado in a fan shape in the centre.
Sprinkle with Kotányi Avocado Love and garnish with a little yoghurt or hummus.

Hint:
Optional: drizzle with dressing and season with freshly ground pepper and salt.