Buddha Bowl

25 min.

working time

medium

vegan

Serves 2

Ingredients for the Cashew Creme:

100 g cashews
20 g sunflower seeds
15 g malt yeast
½ clove of garlic
Salt

Ingredients for the dressing:

25 ml BIO PLANÈTE Milk Thistle Oil
5 tbsp. BIO PLANÈTE Rapeseed Oil Virgin
1 tbsp. mustard
1 tsp. lemon juice
1 clove of garlic

Ingredients for the Vegetables:

200 g green asparagus
200 g shelled peas
1 clove of garlic
12 red radishes
1 green radish
1 carrot
50 g red cabbage
100 g quinoa
1 tbsp. pumpkin seeds

Cashew Creme
Add the cashews and sunflower seeds to a bowl filled with water and leave to soften overnight. Add both ingredients to a mixer until they are well combined.

Vegetables
Wash the asparagus and steam for 10 minutes. Boil the peas for 20 minutes, then fry with the chopped garlic in a pan. Salt to taste. Cut and slice the other vegetables and serve raw.

Quinoa
Boil the quinoa in salted water for 15 minutes. Toast the pumpkin seeds in a frying pan and add to the cooked quinoa.

Dressing
Mix all the ingredients together for the dressing.

Arrange all of the ingredients decoratively in a bowl and finish with the dressing. Add a pinch of salt. Enjoy immediately.

USED PRODUCTS