A Buddha bowl is the perfect summer dish as it is light, fibre-rich and high in protein. Plus, it's simple to prepare and tastes absolutely delicious.
For hummus:
- 220 g canned Turkish peas;
- 2 cloves garlic;
- 30 g sun-dried tomatoes;
- 1 tablespoon lemon juice;
- 60 ml olive oil;
- 60 ml water;
- 1 tbsp tahini;
- 1 teaspoon cumin;
- black pepper and salt to taste.
For the Buddha bowl:
- Carrots;
- canned Turkish peas;
- Canned red beans;
- cucumbers;
- radishes;
- avocados;
- salad leaves;
- cooked quinoa.
Preparation:
- To make the hummus, put all the ingredients in a blender and grind until creamy.
- For the buddha bowl, start by boiling the quinoa. While it is boiling, chop the other ingredients: carrots, cucumber, radish, avocado and lettuce.
- Serve by placing the quinoa in a bowl and arranging the other ingredients on top. Serve with hummus.
Enjoy!
@kristiana.snepste
