200°C · 10-20 minAllergens
Selderij
Sesamzaad
Noten
Sulfiet
Mosterd
SojaBuddha bowl
The Buddha bowl is a dish that originated in California and has now firmly established itself in the vegan kitchen. Today, I will make my own version; it's packed with vegetables and is truly a feast for the eyes with all those colours! Roasted broccoli, spiced chickpeas, roasted sweet potato, marinated beetroot, quinoa, coleslaw with tahini dressing, beetroot hummus, cashew nuts... and so much more. Enjoy!
Buddha bowl
Broccoli, white cabbage, carrot, edamame beans (young soybeans), beetroot, spring onion, garlic, sweet potato, lemon, chickpeas, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), harissa (red chilli pepper, garlic, coriander seeds, caraway seeds), caraway seeds, tandoori masala (contains mustard seeds, celery, fenugreek, cinnamon, paprika), cashew nuts, white quinoa, gluten-free soy sauce, tahini (sesame paste), baking soda, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, noten, selderij, sesamzaad, soja, sulfiet.
Microwave
This dish is often served cold. If you prefer it warm, cover and heat the quinoa and vegetables for 1-2 minutes (1 person) to 3-4 minutes (2 or more persons). Serve with the beetroot hummus (cold).
Oven — 200°C, 10-20 minMarleen's choice
This dish is often served cold. If you prefer it warm, cover and heat the quinoa and vegetables for 10-15 minutes (1 person) to 20 minutes (2 or more persons). Serve with the beetroot hummus (cold). Disposable containers cannot go in the oven, so transfer to an oven dish.