Mit Gemüse, Getreide und mageren Proteinen beladen, sind Buddha Bowls sehr vielseitig und lassen sich leicht an jeden Geschmack anpassen. Wir wünschen Ihnen viel Freude mit unserer Variante mit Quinoa, Süßkartoffeln, Ackermulch und Avocado!
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Loaded with veggies, grains and lean proteins, Buddha bowls are highly versatile and easy to tailor to all tastes. We hope you will enjoy our version with quinoa, sweet potatoes, Ackermulch and avocado!
Happie Chef Eva
- 1 spring onion
- ½ lemon (juice)
1 jar ackermulch
1 tablespoon nutritional yeast
2 teaspoons Happie Bouillon powder
1 teaspoon paprika powder
½ teaspoon cumin
oil, salt and pepper
Vegetables & Fruits
Preheat oven to 180° C. Chop sweet potato(s) in cubes and quarter the white part of the spring onion. Chop the green part in rings and save for garnish. Put sweet potato and white part of spring onion on a baking tray lined with parchment paper. Add some olive oil, salt, pepper, paprika powder, cumin and mix well using your hands. Place in the oven for about 20 minutes or until sweet potatoes are soft.
Put the quinoa with 200ml of water, and 2 teaspoons Happie Bouillon powder in a pot and bring to boil, let it simmer for about 15 minutes.
In a bowl, add the Ackermulch, then cover with cold water. Leave to rehydrate for about 5 minutes until they have grown in size and softened.
In the meantime, bring some water to a boil and pour the boiling water over the cashews so that they are covered with water. Let stand briefly. In a blender, blend the nutritional yeast flakes, lemon juice and cashews with some water such that it becomes a creamy & thick cashew sauce. Season to taste with salt and pepper.
Drain Ackermulch in a colander and squeeze any excess water from the pieces. In a sauté pan, heat 2 tablespoons of oil, then add the Ackermulch and fry, stirring frequently for 5-7 minutes. Season with salt, pepper and ½ teaspoon paprika powder.
Cut the avocado in bite sized pieces and put all ingredients in a bowl. Drizzle with the cashew cream and add the chopped green spring onion rings. Enjoy!
Do not forget to rate the recipe to let us know your feedback!
- There are several explanations for why the name refers to Buddha. It may originate from presenting a balanced meal, where balance is a key Buddhist concept, from the story of Buddha carrying his food bowl to fill it with whatever bits of food villagers would offer him.
- Usually Buddha bowls are served cold, our version tastes best when it is still warm.