Rainbow Buddha bowl

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@bettbossi.ch

Salad bowls

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

Dressing

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

4 bowls, each approx. 500 ml

How it's done

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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