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.

Difficulty: Medium

Ingredients

Servings: 2

Ingredients

0.5 cup colourful quinoa (uncooked)

1 cup edamame

0.5 cauliflower

1 avocado

1 cup colourful salad (radish, mixed salad, red cabbage, and radish sprouts)

Radish Brew

75 ml apple cider vinegar

75 ml hot water

3 tsp agave syrup

1 tsp yellow mustard seeds

1 tsp coriander seeds

2 tbsp olive oil

1 pinch paprika powder (sweet)

salt

Sauce

0.5 ripe mango

1 small red chili

1 lime (juiced)

150 ml coconut milk

5 - 10 g ginger

2 - 3 tbsp curry powder or paste

1 clove garlic

1 pinch salt

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.