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.
Wash the quinoa and cook according to package instructions.
Finely chop the red cabbage and set aside.
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.
Wash and dry the colourful salad.
Steam the edamame for about 8 minutes.
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.
Halve the avocado. Cut into thin slices, fan out and form into a rose.
Squeeze out the lime. Cream together with all the sauce ingredients with a blender.
Arrange all components in a bowl. Garnish with cashew nuts, gravy and cress.