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Everything you like in a bowl!

Kale Quinoa Bowl

30 min
4 servings


  • 300 g kale
  • 200 g quinoa
  • 250 g pumpkin
  • 1 tbsp sesame
  • 200 g red cabbage
  • 2 eggs
  • 2 avocados
  • 1 tsp honey
  • 1 tsp lemon juice
  • Cup (65g e) Cheesepop


  1. Cook the eggs for about 3-4 minutes.
  2. Cut the pumpkin in half, remove the seeds and cut the flesh into cubes.
  3. Prepare the quinoa according to the instructions on the packaging.
  4. Heat a pan with olive oil and fry the small kale leaves until they turn light brown and the edges are a bit crunchy. Season with a little bit of salt and pepper. Do the same for the red cabbage and the pumpkin.
  5. Cut the avocados in half. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
  6. Mix the honey and lemon juice and season with salt and pepper.
  7. Then put the avocado in a bowl together with the quinoa, kale and red cabbage. Sprinkle with the honey lemon dressing.
  8. Finish the dish with the Cheesepop and half of the softly cooked egg.
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