Buddha Bowl
From your Mealyo recipe library, perfect for beginners and pros.
Per portion
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For 1 portion
- Whole-grain rice65 g
- Sweet potatoes100 g
- Canned chickpeas100 g
- Avocado1 Stk
- Baby spinach25 g
- Carrots50 g
- Balsamic vinegar¼ tbsp
- Tahini¾ tbsp
- Lemon juice½ tbsp
- Mozzarella50 g
- Olive oil¾ tbsp
- Salt¼ tsp
- Pepper1 pinch
- Sesame seeds½ tbsp
Step by step
- 1
Cook whole-grain rice according to package.
- 2
Cube sweet potatoes, mix with olive oil, salt and pepper, roast at 200°C for about 25 min.
- 3
Drain chickpeas, roast along with some olive oil and spices for 15 min.
- 4
Shave carrots into fine strips, slice red cabbage into strips.
- 5
Halve avocado, pit and slice into wedges.
- 6
Whisk tahini, lemon juice, honey and a little water into a creamy dressing.
- 7
Distribute rice into bowls, arrange sweet potatoes, chickpeas, carrots, red cabbage, spinach and avocado in a circle.
- 8
Drizzle with tahini dressing and serve sprinkled with sesame seeds.
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