Buddha Bowl VEG
Breakfasts | Pan-Asian cuisine
⏳ Time
30 minutes + 12 hours
🥕 Ingredients
17
🍽️ Servings
2
Description
This recipe was shared with us by John Smith, chef at Green Leaf Café.
Ingredients
- Spinach - 1.9 oz
- Parsley - 1.1 oz
- Vegetable Oil - 0 fl oz
- Chili Pepper - 0.3 oz
- Salt - to taste
- Tamari sauce - 0.4 oz
- Sriracha - 0 fl oz
- Edamame Beans - 0.7 oz
- Pink Tomatoes - 1.8 oz
- Avocado - 1.8 oz
- Sunflower Sprouts - 0.7 oz
- Red Cabbage - 0.7 oz
- Dried parsnip - 0.2 oz
- Flax seeds - 0.1 oz
- Romaine lettuce - 0.9 oz
- Mineral water - 0 fl oz
- Cashews - 1.1 oz
Step by Step guide
Step 1
Tamari cucumbers with chili: Slice the chili pepper (5 g), mix with tamari sauce and vegetable oil (2 ml). Let it steep.
Step 2
Cut the cucumbers into 2 cm cubes. Pour the marinade over them and let sit for 2 hours.
Step 3
Green sauce: Remove the seeds and white membranes from the chili pepper.
Step 4
Wash the spinach (30 g) and parsley, dry them, and keep only the leaves.
Step 5
Place the spinach, parsley, chili pepper (2 g), vegetable oil, and salt in a blender and blend until smooth.
Step 6
Cashew sauce: Rinse the nuts and soak them in water for 12 hours.
Step 7
Remove the soaked cashews from the water, place them in a blender, add the chili pepper (2 g), sriracha sauce, vegetable oil (2 ml), tamari sauce, and chili pepper (2 g). Gradually add filtered water to achieve a sauce consistency.
Step 8
Bowl: Boil the edamame beans in boiling water for 4 minutes. Peel them.
Step 9
Slice the red cabbage into strips.
Step 10
Remove the pit from the avocado and cut it into cubes.
Step 11
Cut the pink tomatoes into 1.5 cm cubes.
Step 12
Mix the spinach (25 g) and romaine lettuce with half of the green sauce and place on a plate, arranging the avocado, tomatoes, and cabbage around the edges. Pour the cashew sauce in the center, drizzle the remaining green sauce around it, and sprinkle with flax seeds. Top the red cabbage with dried parsnip.
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