Umami quinoa bowl with grilled aubergine and sweet potato
Making a well-balanced quinoa bowl is an art, especially if you want to keep your buddha bowl vegan. That's why the aubergine in this quinoa bowl recipe provides a nice meaty, umami bite, the sweet potato for sweetness and the cucumber for freshness. A bowl with different flavours and textures, and above all, a bowl that you can shake out of your sleeve in no more than half an hour. You can easily eat this for a few days, so this is also a great office lunch for 2 days.
Dinner & lunchVegetable dish1 serving30 minutes preparation
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This is how you make it
- Prepare the quinoa according to the instructions on the packet. Set aside.
- Cut the aubergine and sweet potato into roughly 3-centimetre cubes. Steam them for 10-15 minutes until tender.
- Heat the sesame oil in a frying pan. Fry the steamed aubergine and sweet potato in the oil, over medium-high heat, until coloured.
- Turn down the heat, add the umami sauce and fry lightly still, until the vegetables have absorbed the sauce.
- Cut the cucumber into small cubes or grate it coarsely.
- Divide the cooked quinoa between 2 bowls.
- Divide the aubergine, sweet potato, spinach and cucumber among the quinoa bowls.
- Give the bowl extra flavour by using umami sauce as a topping.
- Garnish with sesame seeds.
Tip(s)
- Add chilli flakes for some extra spice!
