Buddha Bowl mit Chavroux Tendre Bûche

Name: Buddha Bowl mit Chavroux Tendre Bûche
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 2
Ingredients: 1 Stück Chavroux Tendre Bûche; 50 g Quinoa; 1 Stück Zucchini (klein); 10 Stücke Cherrytomaten; 1 Stück Rüebli; 1 Stück Avocado; 6 Stücke Oliven (entsteint); 4 EL Maiskörner; 1 TL Granatapfelkerne; 1 TL Leinsamen; Salz; Pfeffer, schwarz; Olivenöl; Essig

18 Min. + 8 Min. Backzeit

Chavroux Tendre Bûche

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Zubereitung

Einen kleinen Topf mit Salzwasser zum Kochen bringen und den Quinoa 8 Minuten lang darin kochen, dann abtropfen lassen.

Zucchini und Kirschtomaten waschen. Die Zucchini in dünne Scheiben schneiden, die Karotte schälen und raffeln.

Maiskörner aus der Dose abtropfen lassen. Mit wenig Olivenöl in einer Bratpfanne goldgelb anbraten. Die Avocado schälen und würfeln, mit etwas Zitronensaft beträufeln damit sie sich nicht braun verfärbt.

Quinoa, Avocadowürfel, geraffelte Karotten, halbierte Kirschtomaten, Zucchini-Spaghetti, Maiskörner, Oliven und Chavroux®-Tendre Bûche in einer Schüssel anrichten.

Olivenöl, Essig oder Zitronensaft, etwas Honig, Salz & Pfeffer, Minzblätter anrühren und über die Bowls verteilen. Mit Granatapfel- und Leinsamen garnieren.