After 3 weeks of traveling a much needed buddha bowl (plate is bigger). This got me in such a great mood. I was sad my parents went back to Mexico, good healthy food always cheers me up. Might be eating buddha bowls for the rest of the week! Vegan, gluten free and full of life.

 

Ingredients for 2

  • 300 grms of red lentil and burtternut squash puree ( you can use brown rice or
  • 3 spoon of hummus (I made my own)
  • 200 grms of boiled green beens
  • 1 beetroot
  • 1 sweet potato
  • 5 tbs of fermeted red cabbage (I made my own)
  • baby spinach
  • 1 avocado
  • seeds or/and chia for garnish

For the miso dressing

  • 5 tbs of olive oil
  • the juice of 1 lemon
  • 2 tbs of miso paste
  • pepper
  • 2 tsp of tamari

Instructions

Pre-heat the oven at 180 C

Peel and cut into thin slices the sweet potato and the beetroot, put them on a tray drizzel with olive oil, rosemary, salt and peppert. Put in oven for 30 mins until roasted but not too much.

Wash the baby spinach.

Boil the green beans in water with salt.

Cut avocado into slices.

Assemble de plate.

Add hummus, lentils and cabbage.

Dressing:

Mix all ingredients and drizzel dressing over the plate finish up with seeds of chia.

 

Enjoy !