Buddha bowl

This bowl full of buckwheat, sweet potato, feather cabbage, apples and avocado is ideal to enjoy as a light vegetarian meal or to serve at brunch. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

200 g of buckwheat

2.5 dl of water

½ teaspoon of salt

700 g of sweet potatoes

2 tablespoons of rapeseed oil

150 g of feather cabbage

1 raw beetroot of approx. 200 g

1 red apple

1 avocado

50 g of salted roasted peanuts

dried seaweed Nori Snack for garnish

Salad dressing

5 tablespoons of rapeseed oil

4 tablespoons of rice vinegar

2 tablespoons of soy sauce

1 teaspoon of wasabi

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 40 minutes

Cooking in the oven:

ca. 25 minutes

Cooling down

Total time:

1 h 50 min

Bring the buckwheat to a boil in salted water. Cover and simmer over low heat for approx. 15 minutes. Turn off the heat and let the buckwheat cool in the pot with the lid.

Meanwhile, heat the oven to 200 ° C. Cut the sweet potatoes into slices approx. 1 cm. Arrange the sweet potato slices on a baking tray lined with parchment paper, sprinkle with oil and bake in the oven for approx. 25 minutes. Halfway through cooking, turn the potatoes and finish cooking.

Remove the stem of the cabbage leaves and cut the leaves into thin strips. Briefly knead the leaves with your hands so that they soften. Cut the beetroot into very thin strips (julienne). Divide the apple in four, core it and cut into wedges. Halve the avocado, remove the stone and cut it into small pieces. Coarsely chop the peanuts.

For the salad dressing, mix the oil well with the vinegar, soy sauce and wasabi paste. Arrange all the ingredients in large bowls and season with the sauce. Garnish with the nori seaweed. You may be interested to read healthy yogurt cake recipe/ Moroccan coffee.

Useful tips

Replace buckwheat with beluga lentils. Cook the lentils according to package directions.