Buddha Bowl | Vegetable Bowl
Healthy buddha bowl with cashew dressing
Servings: 2
Adjust servings here:
Equipment
- frying pan
- baking tray
- parchment paper
- Mixing bowl
- food brush
- pot
- Hand blender
Ingredients
- a hand full mixed lettuce
- 80 grams mushrooms
- 250 grams sweet potato
- 1 beet root cooked
- 170 grams broccoli
- 1 red bell pepper
- 80 grams bulgur or couscous
- 50 grams cashew nuts
- 1 lemon
- 2 tsp honey
- a few walnuts
- a bit olive oil
- to taste salt & pepper
- a bit sesame seeds (optional)
Instructions
- Preheat the oven to 175°C (350°F).
- Cut the vegetables: chop the sweet potato into large dice, quarter the mushrooms, cut the broccoli into small florets, slice the red bell pepper into thick strips and cut the cooked beetroot into thick fries.
- Cover an oven tray with parchment paper. Add the sweet potato to the tray, brush with olive oil and season with salt and pepper. Bake for 30 minutes. Add the broccoli to the tray after 20 minutes.
- Soak the cashew nuts in boiled water for 30 minutes.
- Boil water and cook the bulgur according to package instructions.
- Heat a frying pan over high heat, add the bell pepper, fry and set aside.
- Fry the mushrooms in the same pan, add olive oil, salt and pepper to taste. Set aside.
- Use a hand blender or mixer. Blend the soaked cashews with water, juice from half a lemon, salt and pepper until the mixture is smooth.
- Drain the bulgur.
- Prepare the lettuce vinaigrette. Add to a mixing bow the lemon juice, honey, salt and pepper. Mix with a fork. Add the lettuce and mix again.
- For serving: use a pasta bowl or large soup bowl. Place the bulgur in the center, arrange the vegetables around it, top with the cashew dressing and sprinkle with crushed walnuts and sesame seeds.
Notes
In the country where I live, it is quite common to find pre-cooked beets at the supermarket. If they are not available, you can prepare them yourself by washing the beets, wrapping them in aluminum foil and bake them in the oven at 200°C (400°F) for about 40 minutes or until they are tender. Once cooled, peel off the skin and cut them into thick fries.