Buddha bowl with red rice
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Buddha bowl with red rice
For one bowl
Preparation time : 15 min, cooking time : 40 min
[ingredients title=”Ingredients”]
- 60g red rice
- 50g pumpkin
- 1 purple potato
- 1 small carrot
- 1 handful of salad mix
- 1/2 avocado
- 1 handful of cress sprouts
- 4 snow peas
- 1/4 of nori leaf
- some pomegranate seeds
- 1 cherry tomato
- 2 tsp olive oil
- For the dressing : 1 tbsp olive oil, 1 tbsp water, 1 tbsp cider vinegar, 1 tsp tahini, a juice of a 1/2 lemon, salt and pepper
[/ingredients]
PREPARATION
- Preheat oven to 200°C.
- Cook the rice.
- Dice the pumpkin.
- Slice thinly the potato.
- Put the pumpkin in a frozen bag and pour 1 tsp olive oil. Zip and mix. Place the pumpkin on a tray covered with a baking sheet.
- Repeat with the potato chips.
- Bake for 15 minutes for the potato chips (they must be crispy) and 30 minutes for the pumpkin until golden brown.
- Peel and the slice the 1/2 avocado.
- Make spaghetti with the carrot with a special peeler.
- Cut the nori leaf in pieces.
- Cook the snow peas in boiling salted water for 2 minutes
- Cut the cherry tomatoes in 4.
- Prepare the dressing by mixing all the ingredients.
- Place all the ingredients in a bowl as desired.
