Rainbow Buddha bowl

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 543 kcal
, Fat: 37 g
, Carbohydrate: 37 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad bowls

200 g leaf salad, torn into pieces
250 g cherry tomatoes, halved
300 g carrots, coarsely grated
1 tin corn kernels (approx. 340 g), rinsed, drained
2 avocados, diced
120 g red chicory, thinly sliced
450 g mealy potatoes, cooked in their skins (e.g. blue potatoes), freshly cooked, peeled while hot, sliced

Dressing

6 tbsp white wine vinegar
7 tbsp olive oil
5 tbsp water
3 soft dried apricots, cut into small pieces
1 ¼ tsp salt
a little pepper
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Utensils

4 bowls, each approx. 500 ml

How it's done

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Salad bowls

Place the salad leaves in the bowl, arrange the remaining ingredients on top in rainbow formation.

Dressing

Puree the vinegar with all the other ingredients, drizzle on top of the salad.

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