California Quinoa Avocado Bowl
A California health bowl, warm quinoa with roasted cherry tomatoes, cucumber, fresh herbs, and ripe avocado finished with a lemon and tahini dressing.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice cucumber into 0.5cm cubes. Chop parsley and mint finely. Slice avocado. Whisk tahini, lemon juice, 2 tsp olive oil, water, grated garlic, and 0.5 tsp salt until smooth and pourable. Season cooked quinoa with 0.5 tsp salt and black pepper.
Roast
Preheat oven to 200°C. Toss cherry tomatoes with 2 tbsp olive oil and 0.5 tsp salt on a baking tray. Roast at 200°C for 12–15 minutes until blistered and bursting, shaking halfway through.
Build
While tomatoes roast, arrange quinoa as the base in two bowls. Top each with roasted tomatoes, cucumber, and avocado slices in sections.
Plate
Scatter parsley and mint over each bowl. Drizzle lemon tahini dressing generously over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.