Spinach & Carrot Veggie Balls with Beamy medallion mix

Spinach & Carrot Veggie Balls Bowl with Avocado-Lime Sauce

with Beamy veggie medallion mix (spinach and carrots flavor)

Spinach & Carrot Veggie Balls with Beamy medallion mix

10 min

4 people

Spinach & Carrot Veggie Balls Bowl with Avocado-Lime Sauce

with Beamy veggie medallion mix (spinach and carrots flavor)

10 min

4 people

ingredients

For the veggie balls:

1 packet Beamy carrot & spinach medallion mix (3.5 oz / 100 g)
⅓ cup + 1 Tbsp water (about 3.5 fl oz / 100 ml)
2 Tbsp olive oil

For the bowl:

⅓ cup dry quinoa (or farro, couscous…)
1 carrot, grated
½ avocado, sliced
6–8 cherry tomatoes, halved
A handful of arugula or mixed greens
Pumpkin or sunflower seeds (optional)
Optional: Parmesan shavings or nutritional yeast

For the avocado-lime sauce:

½ ripe avocado
Juice of ½ lime (or lemon)
2 Tbsp neutral plant-based yogurt (soy or coconut)
1 Tbsp extra virgin olive oil
Salt and pepper, to taste
A few fresh leaves of parsley, cilantro, or mint, chopped
Optional: 1 tsp mild mustard

PROCEDure

1

Cook quinoa (or your chosen grain) according to package instructions. Set aside.

2

In a bowl, mix the Beamy carrot & spinach medallion mix with water and 2 tablespoons of olive oil until smooth. Shape into small balls. Cook in a skillet with a little olive oil for about 3 minutes per side, or bake/air-fry at 350°F (180°C) for 6–8 minutes, until golden and firm.

3

In a small bowl or blender, mash the avocado and mix with lime juice, plant-based yogurt, olive oil, chopped herbs, salt, pepper, and optional mustard until creamy.

4

Divide the cooked quinoa between two bowls. Arrange the veggie balls, grated carrot, avocado slices, halved cherry tomatoes, and greens on top. Drizzle with the avocado-lime sauce. Sprinkle with seeds and optional Parmesan or nutritional yeast.

PROCEDURE

1

Cook quinoa (or your chosen grain) according to package instructions. Set aside.

2

In a bowl, mix the Beamy carrot & spinach medallion mix with water and 2 tablespoons of olive oil until smooth. Shape into small balls. Cook in a skillet with a little olive oil for about 3 minutes per side, or bake/air-fry at 350°F (180°C) for 6–8 minutes, until golden and firm.

3

In a small bowl or blender, mash the avocado and mix with lime juice, plant-based yogurt, olive oil, chopped herbs, salt, pepper, and optional mustard until creamy.

4

Divide the cooked quinoa between two bowls. Arrange the veggie balls, grated carrot, avocado slices, halved cherry tomatoes, and greens on top. Drizzle with the avocado-lime sauce. Sprinkle with seeds and optional Parmesan or nutritional yeast.

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