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Vegan Power Buddha Bowl

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.

Vegan Power Buddha Bowl
Difficulty:Medium

Ingredients

Servings:2

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

Vegan Power Buddha Bowl

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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