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Buddha Bowl with Heura®

45 min
Buddha Bowl with Heura®


  • 180 g Heura® Tiras Originales
  • 2 sweet potatoes
  • 1 avocado
  • 1 cup quinoa
  • 1/2 of a beet
  • 100 g edamame


  1. Preheat the oven to 200ºC.
  2. Dice the sweet potato and sprinkle it on a baking sheet with the beets. Bake for 30 to 40 minutes at 150ºC.
  3. Rinse the quinoa in lukewarm water to get rid of toxins. Bring it to a boil with two-thirds water, then lower the heat and simmer for 12 to 15 minutes.
  4. Meanwhile, boil the edamame for 4 to 5 minutes.
  5. In a skillet, add a splash of olive oil and sauté the Heura® strips for about 5 minutes or until crisp.
  6. Drain the remaining water from the quinoa. When the beets and potatoes are finished baking, remove from the oven. Grate the beets over the quinoa and combine for a lovely colour.
  7. Peel the edamame and slice or dice the avocado.
  8. Layer the prepared ingredients in a bowl.
  9. Add final touches and seasoning to taste. We love it with some sesame seeds and a little coriander.