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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

vegan high in iron source of C vitamins high in potassium high in magnesium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buddha Bowl

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.

Buddha Bowl step 1

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.

Buddha Bowl step 2

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.

Buddha Bowl step 3

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.

Buddha Bowl step 4

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.

Buddha Bowl step 5

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.

Buddha Bowl step 6

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

Buddha Bowl step 7

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!

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