Buddha Bowl (vegan)

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Salad
Cuisine	European
Servings (Default: 8)

Ingredients

For the dressing:

2 cups Dr. Oetker Creme VEGA
2 teaspoons cooking oil, e.g., olive oil
4 teaspoons agave syrup
2 teaspoons lemon juice
Salt and pepper, freshly ground

Instructions

1. Preparation
Cook rice in salted water according to the instructions on the packet. Drain the chickpeas and kidney beans very well on a sieve. Peel the pineapple, remove the stalk, quarter and cut into thin slices. Sort the lamb`s lettuce, wash and drain. Halve the avocado lengthways, remove the core, cut lengthways into slices. Wash the spring onions, cut into fine rings. Peel the beetroot, cut into fine slices and briefly blanch in boiling water. Toast the sesame in a non-stick pan until golden. Clean the cauliflower and cut into thin slices. Heat the oil in a pan and fry the cauliflower slices until golden brown on both sides.
2. Prepare
Arrange salad ingredients, except sesame, sorted in a large bowl.
3. Dressing
Mix all ingredients for the dressing well and season well. Spread the dressing evenly over the vegetables. Sprinkle sesame seeds on top.
Per portion / piece
Energy 611kJ / 146kcal
Fat 10 g
Carbohydrates 12 g
Egg white 4 g

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