• AquaTru filtered water (for cooking the quinoa)
  280 g quinoa
• 1 generous handful of peas (approx. 100–120 g)
• 2 zucchinis, chopped (unpeeled)
• 4 generous handfuls of lettuce (mixed greens or lamb’s lettuce)
• 2 medium sweet potatoes, diced
• 8–10 sun-dried tomatoes, chopped
• 160 g plant-based feta
• 1 cucumber, quartered

Toppings:

• Pine nuts
• Fresh herbs
• Lemon juice
• Salt and pepper
  

1. Prepare filtered water using the AquaTru and pour it into a small saucepan. Add the quinoa and cook according to the instructions on the package.
2. Meanwhile, peel and dice the sweet potato into small pieces and place them in the air fryer/oven. Roast at 200°C (392°F) for 15 minutes. After 5 minutes, add the zucchini pieces to the air fryer/oven as well.
3. While that’s roasting, use a vegetable peeler to slice the cucumber into thin ribbons and finely chop the lettuce. Add the peas to the air fryer/oven during the final 2 minutes, then remove everything once cooked.
4. Assemble your bowl with the quinoa, roasted sweet potato, zucchini, peas, sun-dried tomatoes, lettuce, cucumber ribbons, and crumbled feta.
5. Top with a few pine nuts and season with lemon juice, fresh herbs, salt, and pepper to taste!