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Buddha bowl with red rice

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

  • 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

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.

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