Green Bowl with Camembert Creme Dip

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Green Bowl with Camembert Creme Dip

  • approx. 35-40 minutes
  • Level medium


Rinse quinoa thoroughly in a sieve with cold water, bring to the boil in a pan with 400ml water and a little salt and then allow to simmer gently for around 15 minutes. Peel the sweet potato and slice into half inch stripes and fry in a pan with a little olive oil at a medium heat for around 8–10 minutes, season with salt, chili powder and a little cinnamon. Slice the chicory into fine strips, cut the cucumber into fine strips with a spiralizer. Wash the spinach. First add the quinoa to the bowl and then arrange the other ingredients on top. Mix the Camembert Cream with the vinegar and milk in a blender until smooth and serve as a dip alongside. Garnish with chives.


Green Bowl with Camembert Creme Dip

Ingredients (for 4 persons)

200 gmixed quinoa
400 mlwater
2 small sweet potatoes
2 mini cucumbers
200 gbaby spinach
2 trevisano or radicchio chicory
2 handfulchives
4 piecesALPENHAIN Camembert Creme spreadable
4 tbsp.white wine vinegar
10 tbsp.milk
chili powder