| Time | Servings | Difficulty |
|---|---|---|
| 00:30 | 2 | Easy |
Introduction
To share
The buddha bowl is the super healthy dish while having fun. This recipe is my favorite version. The buddha bowl is composed of a base of rice, and carrots, fresh spinach, avocado, spicy and crispy chickpeas, thin cucumber slices, all accompanied by a creamy flavored tahini sauce. This dish is full of health and gluttony.
Ingredients
| 1 handful fresh spinach | |
| 200 g Thai rice | |
| 1 carrot | |
| 0.5 cucumber | |
| 100 g dried chickpeas skinless | |
| 1 tbsp olive oil | |
| 1 tbsp 5 spice mixture | |
| 1 avocado | |
| 2 pinches black sesame | |
| 2 tbsp tahini | |
| 1 lemon for the juice | |
| 1 tbsp garlic chopped | |
| 1 tbsp parsley | |
| 1 sprig of coriander |
Instructions
|
1
|
Peel the carrots and cut them into julienne. Drizzle the carrots with half the lemon juice. Mix and set aside.
Prepare the chickpeas: pour the chickpeas in a bowl with the olive oil and spices. Preheat the oven to 200 ° C and bake for 20 minutes. |
|
2
|
Cook the rice as directed on the package.
Cut the cucumbers into thin slices and set aside. Prepare the sauce: mix the tahini, 1 tablespoon of water, the rest of the lemon juice and the squeezed garlic to get a creamy texture. |
|
3
|
Cut the avocado into slices and set aside.
Pour the hot rice in the center of the bowl or plate and arrange the carrots, spinach, sliced avocado, cilantro, cucumber slices and chickpeas. Sprinkle with sesame seeds and serve with the sauce. To serve. |
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