Beetroot, quinoa and feta buddha bowl

A buddha bowl bursting with colour: quinoa, roasted beetroot, feta, chickpeas and raw vegetables. Balanced, high in fibre and photogenic, it is a healthy lunch that is as good for you as it looks.

Prep: 20 min  |  Cook: 25 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 587 kcal · 22 g protein · 49 g carbohydrate · 29 g fat

Ingredients

• 100 g quinoa
• 2 cooked beetroots
• 80 g feta
• 1 tin of chickpeas
• 100 g rocket
• 2 tbsp olive oil
• 1 lemon

Method

1. Cook the quinoa. Dice the beetroot.
2. Roast the chickpeas, or warm them in a frying pan.
3. Assemble the bowl: quinoa, rocket, beetroot, chickpeas.
4. Crumble over the feta and dress with olive oil and lemon.

Nutritional benefits

Beetroot provides fibre, antioxidants and beneficial nitrates, quinoa and chickpeas add filling plant protein, and feta brings calcium. This colourful bowl delivers a wide range of nutrients on one balanced, gluten-free plate.

Variations and substitutions

• Vegan: avocado instead of feta.
• With walnuts or pumpkin seeds.
• With roasted sweet potato.
• With a tahini and lemon sauce.

Storage and make-ahead

The components keep for 3 days when stored separately: ideal for meal prep.

💡 Good to know

Add the beetroot last and keep it to one side: its colour runs quickly and would turn the whole bowl pink.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes.

Ingredients in this recipe: quinoa · beetroots · feta · chickpeas · rocket.

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