amidori crunchlets buddha bowl
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.
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.
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.
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!