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BUDDHA BOWL

our VG Gourmet Beetballs will not only add a great pop of colour, but will also give this bowl a powerful addition of protein!​​​​​​​​

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 2 cups fresh kale​​​​​​​​
 1 sweet potato, diced​​​​​​​​
 1 tsp olive oil​​​​​​​​
 1 tsp balsamic vinegar​​​​​​​​
 1 cup cooked quinoa​​​​​​​​
 1 avocado, sliced​​​​​​​​
 1 cup toasted pumpkin seeds
Balsamic Vinaigrette
 ½ tsp dijon mustard
 salt and pepper
 3 tbsp balsamic vinegar
 6 tbsp olive oil

Preparation

1

Defrost the beet balls according to package directions

To prepare the balsamic vinaigrette
2

In a jar with a tight fitting lid, combine the ½ tsp dijon mustard, large pinch salt and pepper and 3 tbsp balsamic vinegar. Close the lid and shake very well. Add 6 tbsp olive oil and shake well again. It will emulsify, giving you a nice thick dressing

Final bowl
3

Put the ingredients together and enjoy!

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MEDITERRANEAN BEETBALL BOWL

this recipe is a succulent Mediterranean Bowl served with VG Gourmet’s Vegan Beet Balls and @marchetau Organic Brown Basmati Rice! A great nourishing dish for this summer!😋Thanks to Angèle from

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