Colorful Buddha Bowl
Today we have a recipe for you that's bursting with vitamins and minerals! This colorful Buddha Bowl is perfect as a light dinner, but also to take to work. Simply make a separate serving of dressing.
This is what you need:
(For about 2 servings)
- 60 g brown rice
- 2 handfuls of baby spinach
- 2 carrots
- 4 radishes
- 150 g tofu
- 4 mushrooms
- 100 g chickpeas
- 5 cucumber slices
- 2 tbsp black sesame seeds (roasted)
- 1 tbsp oil
- 1 pinch of makasol colorful herbal salt
For the dressing:
- 30 ml lemon juice
- 40 ml olive oil
- 1/2 tablespoon maple syrup
- 1 pinch of makasol colorful herbal salt
Preparation:
1. Rinse the rice under cold water and bring to a boil in a pot with twice the amount of water. Reduce heat and simmer for about 20 minutes.
2. Wash and chop the lettuce and vegetables.
3. Add oil to a pan, fry the tofu, mushrooms and chickpeas and season with makasol colorful herb salt.
4. For the dressing, mix all ingredients together. If you prefer a thinner dressing, add a little water.
5. Place rice and salad in a bowl. Top with vegetables, tofu, and chickpeas, pour over the dressing, and top with toasted sesame seeds. ⠀⠀
Bon appetit!
Photo(s): Nina Friedl
