Vegan Power Buddha Bowl
Fancy a balanced pleasure? Then our vegan Buddha Bowl is just perfect! Packed with healthy delicacies, this not only looks incredibly delicious but also tastes great.
Ingredients
Ingredients
- 0.5 cupcolourful quinoa (uncooked)
- 1 cupedamame
- 0.5cauliflower
- 1avocado
- 1 cupcolourful salad (radish, mixed salad, red cabbage, and radish sprouts)
Radish Brew
- 75 mlapple cider vinegar
- 75 mlhot water
- 3 tspagave syrup
- 1 tspyellow mustard seeds
- 1 tspcoriander seeds
- 2 tbspolive oil
- 1 pinchpaprika powder (sweet)
- salt
Sauce
- 0.5ripe mango
- 1small red chili
- 1lime (juiced)
- 150 mlcoconut milk
- 5- 10 g ginger
- 2- 3 tbsp curry powder or paste
- 1 clovegarlic
- 1 pinchsalt
Steps
STEP 1
Wash the quinoa and cook according to package instructions.
STEP 2
Finely chop the red cabbage and set aside.
STEP 3
Cut radishes into thin slices. Put in a bowl or mason jar. Add apple cider vinegar, agave syrup, mustard seed, coriander seed and salt. Add boiling water and let cool.
STEP 4
Wash and dry the colourful salad.
STEP 5
Steam the edamame for about 8 minutes.
STEP 6
Prepare the cauliflower. Cut lengthwise into approximately 1cm thick slices. Season with a little salt and hot paprika powder and drizzle with a little olive oil. Grill in the microwave at 160° circulating air for 30 minutes without preheating.
STEP 7
Halve the avocado. Cut into thin slices, fan out and form into a rose.
STEP 8
Squeeze out the lime. Cream together with all the sauce ingredients with a blender.
STEP 9
Arrange all components in a bowl. Garnish with cashew nuts, gravy and cress.
Enjoy
IN SEARCH OF
IN SEARCH OF is a food-, travel- and lifestyleblog from Berlin hosted by Kai and the twins Maria and Sophia.
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