Drive away with green broad beans and ricotta
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Buddha Bowl
ingredients
servings
2
Precooked chickpeas
240 oz
Buckwheat
160 oz
Red peppers
1 unit
Avocado
1 unit
Spring onions
1 unit
Baby spinach
50 oz
Mixedleaf salad
30 oz
Extra virgin olive oil
to taste
Fresh thyme
1 sprig
Smoked paprika
2 oz
Turmeric
to taste
Salt
to taste
Chili powder
to taste
Water
320 oz
Flax seed
to taste
Sunflower seeds, unsalted
to taste
Poppy seeds
to taste
Sesame
to taste
single courses from Asia
Buddha Bowl
Buddha Bowl
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The buddha bowls are the new food trend of the spring / summer season: large bowls full of fresh and seasonal ingredients, perfect as a single dish for lunch, also to take to work. Born in the oriental countries and rich in delicacies, it has spread in the Anglo-Saxon countries in recent years.
preparation
step 1
Wash buckwheat in running water, drain and place in a saucepan with water. Place on the stove and cook over low heat with lid for about 20 minutes, adding a little hot water if needed, salt only at the end.
step 2
Withdraw and set aside with a little oil. Collect boiled chickpeas in a bowl and season with oil, paprika, turmeric, chili pepper, thyme, salt and pepper to taste. Stir with a spoon until completely covered.
step 3
Transfer the chickpeas seasoned on a large baking sheet covered with baking paper, occupying only half the space. On the remaining half place the well washed whole pepper. Bake in preheated oven at 210 ° C for 20 minutes.
step 4
After this time remove the chickpeas and continue cooking the pepper another 10 minutes turning it often. Unwind it, remove the top cap and then make some flaps.
step 5
Eliminate the seeds, the white parts and remove it from the skin, which in this way will come off very easily. Transfer the flaps into a container and blend until creamy with a tablespoon of oil and season with salt, pepper and thyme. Keep aside.
step 6
Peel the avocado leaving the pulp intact and cut into slices removing the core. Serve buckwheat, chickpeas with paprika, avocado, spinach and mixed salad inside a large bowl
step 7
a quarter of the space for each of the 4 preparations. Season with the pepper sauce and mixed seeds. Serve immediately and good appetite!
