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Ready in 25 minutes

Quinoa Buddha Bowls with Herbed Yogurt Dressing

Roasted Sweet Potatoes, Feta & Toasted Almonds

Cooking time

25 minutes

Servings

2/4

Calories

650 /serving

Let’s get grain-ular about the deliciousness that’s going on here! This inventive vegetarian dish starts with finely textured red quinoa seeds. Warm and fluffed, they’re ready to receive another South American staple: sweet potatoes, cut into chunks and roasted in lemony herbs. Build out the textures with string peas, sliced almonds and cubed feta cheese. Add plushness to each mouthful by finishing each bowl off with a yogurt-based dressing finessed with fresh fronds of dill.

We will send you:

  • 450g Sweet potatoes
  • 100g Sugar snap peas (or snow peas)
  • 1 Bunch of dill
  • 30ml Apple cider vinegar
  • 25g Sliced almonds
  • 95g Red quinoa
  • 60g Feta
  • 100g Greek yogurt
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Almonds, Milk, Mustard, Sulphites

You will need:

Medium pot
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
7 g
Sodium
800 mg
Total Carb
90 g
Sugars
14 g
Protein
25 g
Fibre
14 g
Preparation
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Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes into bite-size pieces. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
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Toast the almonds
Meanwhile, heat a medium, dry pot on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a plate and reserve the pot.
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Cook the quinoa
Using a strainer, rinse the quinoa. In the reserved pot, combine the quinoa, 1 cup water (double for 4 portions), ½ the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
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Mise en place
Meanwhile, cut the string peas into thirds. Pick the dill fronds off the stems; roughly chop the fronds.
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Make the dressing
In a medium bowl, combine 1 tbsp olive oil, 2 tsp water (double both for 4 portions), the yogurt, vinegar (start with ½ for a milder flavour), ½ the dill, the remaining spices and S&P.
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Plate your dish
Divide the quinoa between your bowls. Top with the sweet potatoes, string peas and cheese. Drizzle with the dressing. Garnish with the almonds and remaining dill. Bon appétit!