Beets + Avocado Plant Based Bowl Recipe
Make Beets + Avocado Plant Based Bowl Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Toppings
Method
Preparation of Base
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Sauté Spinach
In a skillet over medium heat, add a splash of water or a tiny amount of olive oil. Add 2 cups of fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Assembling the Bowl
- 3
Prepare Toppings
While the quinoa is cooking, peel and slice the avocado, chop the cherry tomatoes in half, and slice the cucumber into thin rounds.
- 4
Combine Ingredients
In a large bowl, combine the cooked quinoa and sautéed spinach. Top with the cooked beets, sliced avocado, halved cherry tomatoes, and cucumber slices.
- 5
Dress the Bowl
Drizzle 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the bowl. Sprinkle with pumpkin seeds, salt, and black pepper to taste.
- 6
