amidori crunchlets buddha bowl

amidori veggie crunchlets apfel
vegan
Vegetarian
Cooking time Cooking time:
35 Min.
People Persons:
4

Ingredients

amidori veggie crunchlets apfel
2 Pck.
red lentils
100g
broccoli
30g
cauliflower
30g
chioggia beet
1
pomgranate
1
yellow tomato
1
red cabbage
30g
salt
cider vinegar
dash
fresh pluck salad
300g
rapeseed oil
2 Tbsp
chives
2 Tbsp
agave syrup
1 Tbsp
tahini
2 Tbsp
vinegar
1 Tbsp
fr. Thai-Basilikum
etwas
fr. Koriander
etwas

Recipe

Buddah_Bowl_Step1
01.

Preheat the oven to 260°C. Boil the red lentils to the bite in a small pot of salt water. Divide broccoli and cauliflower to single florets and marinade them in a bowl with half a table spoon of oil and some salt.

Buddah_Bowl_Step2
02.

After that, place it all in a small casserole and bake it briefly in the preheated oven for 5min. Peel the chioggia beet and grate it into fine slices.

Buddah_Bowl_Step3
03.

Tap the pomegranate on the kitchen counter until it feels a bit softer on the
inside and then cut it open to carefully pick out the seeds (only use the seeds, not the white fruit pulp). Coarsely dice the tomato. Cut the red cabbage into fine stripes and knead it thoroughly in a bowl after adding salt and cider vinegar.

M¡dori® Buddha Bowl
04.

Heat up a small pan with oil and fry the Crunchlets on both sides until they have a nice brownish gold colour. Cut the chives into fine rings, put them into a bowl with all other ingredients and use a whisk to mix it all to a viscous marinade.

Enjoy your meal!

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