Superfood bowl with avocado cream, quinoa, roast beetroot and avocado fritters

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beetroot

  • 4 medium heritage beetroots, scrubbed
  • 1 bay leaf
  • 2 tbsp olive oil, plus extra for tossing
  • salt and freshly ground black pepper

For the quinoa

  • 100g/3½oz quinoa, rinsed
  • 400ml/14fl oz vegetable stock
  • 1 tbsp sesame seeds, toasted
  • 1 tbsp nigella seeds, toasted
  • 2 tbsp pine nuts, toasted
  • 2 preserved lemons, chopped
  • salt and freshly ground black pepper

For the avocado fritters

  • 100g/3½oz panko breadcrumbs
  • 1 tbsp ground coriander
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 1 avocado, peeled and sliced
  • vegetable oil, for deep frying
  • 1 lime, juice only
  • salt

For the avocado cream

  • 1 ripe avocado, peeled and roughly chopped
  • 2 limes, juice only
  • 1 jalapeño pepper, roughly chopped
  • 1 bunch fresh coriander, roughly chopped and some leaves reserved
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