Sunrise Bowl – Rocket, Roasted Vegetables and Guacamole

  • Author: antonia


1 yellow zucchini
1 big handful of rocket
2 carrots
1 piece of ginger (thumb size)
1 orange
12 shallots
1 lime (juice and shell abrasion)
1 avocado
1-2 tablespoons sunflower seeds
100 g quinoa
1 lemon, juice and peel
salt and pepper


  1. Wash the rocket, wash the zucchini and cut into slices about 0.2 inches thick.
  2. Peel carrots and finely dice. Peel and grate ginger.
  3. Sauté the zucchini in a small amount of ghee on both sides until soft and lightly browned. This takes about five minutes depending on the stove.
  4. In another pan (a small one), sauté the carrot cubes in a little ghee along with the ginger. Squeeze out the orange juice and, after 2 minutes, season with salt and pepper and pour the orange juice over it and simmer. Put the carrots aside.
  5. Cut the tomato into thin slices. Wash the quinoa and simmer in a pot of water and a pinch of salt until soft (about 10 minutes).
  6. In the meantime, finely chop the shallot, peel the avocado, remove the seed and puree with the lime juice, the lime and some salt and pepper.
  7. Try the quinoa, if it is already finished. If so, drain, season with lemon juice and lemon zest.
  8. Brown 1-2 tablespoons of sunflower seeds in a frying pan without fat, arrange arugula, carrots, roasted zucchini and tomatoes with the guacamole on the quinoa and spread the sunflower seeds over them.