This Little Pig used to be a dedicated carnivore. It would chortle at jokes such as “being a vegetarian is a big missed steak” and when eating vegetarian would say “this is perfect, all it needs is bacon.” Now whilst This Little Pig actually still chortles at that joke and does think that everything is improved with bacon, there has been a real shift in this fine swines mind. Not only is vegetarian a great way to fill your life with veggies, it also has the suprising delight of making one more creative in the kitchen adding nuts and fruits and grains and one can be far less organised because veggies are easy to keep for ages as opposed to meat which has a rather short lifespan and can ruin a whole meal by going off before one is ready to eat it.
So pull your wilting vegetables out of the crisper and give this super simple but incredibly delightful meal a whirl. Whilst This Little Pigs Dietitian Amelia probably hasn’t seen this recipe put up with a sesame butter drizzle, this fine swine feels that it can indulge in this because the rest of the bowl is just so darn healthy.
Avocado & Quinoa Sesame Butter Buddha Bowl
Prep Time: 15 Mins. Cooking Time: 15 Mins.
Feeds: 2 Hungry Piglets
Ingredients of Buddha Bowl Deliciousness:
2 x Free Range Eggs
½ x Spring Onion Bunch
80g x Roasted Almonds
1 x Avocado
50g x Fetta
1 x Cup Quinoa
1 x Chive Bunch
1 x Lemon
100g x Natural Greek Yoghurt
1 x Garlic Clove
Ingredients of Sesame Butter Drizzle:
4 x Tbs Sesame Oil
4 x Tbs Butter
2 x Tsp Paprika
Method of Amazingness:
- Fill a small pot with cold water and add your quinoa (1 Cup), bring to the boil and allow to boil away for around 12 mins or until the quinoa starts to look fluffy and is soft when you nibble on him.
- Now drain well and then return to the pot with the lid on to help him get fluffy and prepare him for his time ahead on the plate.
- Pop your eggs (2) in a small pot and fill with cold water. Bring to the boil. As soon as it starts to boil turn it off, keep the lid on and set the timer for 4 mins. This should ideally render you the perfect boiled egg. After the time goes off, drain these little eggs and plunge them into cold water to stop the cooking process. Peel off their shells as soon as possible, whilst trying not to burn your trotters and then cut in half and set aside for your amazing meal. Are they perfect? Of course they are.
- Halve and slice your avocado (1) into thin slices and scoop out with a soup spoon from his green jacket (aka skin).
- Finely slice your spring onion (½), taking care to chop off his roots (fun fact: did you know you can plant the roots in the ground and another spring onion grows? WOW).
- Roll your chives up and very finely dice them.
- Skin and finely dice your garlic Clove
- Chop your lemon into quarters.
- In a small bowl combine ¾ of your diced chives, diced garlic clove, your yoghurt (100g) and ¼ - ½ of lemon juice (to taste). Mix well and set aside for serving.
- It is now assembly time piglet.
- Place quinoa into your two bowls and put a half of avocado slices into each one. Pop your eggs halves on top and then dollop out generously your yoghurt chive dressing.
- Scatter over your sliced spring onions and roasted almonds and then crumble over your fetta and the last of the diced chives.
- Now in a small pan melt your butter (4 Tbs) and sesame oil (4 Tbs) and then scatter in your paprika (1 Tsp) and gently swirl to combine. Now take this golden bubbling amazingness and pour lavishly over your salad.
- Now sit down and tuck into the amaaaazing nutty, rich, deliciousness that is this veggo bowl. Oink.