Buddha Bowl With Beetroot Hummus And Miso Dressing
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Buddha Bowl with Beetroot Hummus and Miso Dressing
recipe by @eatsleepgreen
The Beetroot Hummus (serves 4-6)
1 lemon
approx 400 g cooked chickpeas with a little bit of cooking liquid (or a 440 g glas or can)
125 g cooked beetroot
6 sprigs of thyme
3 tbsp tahini
1/2 tsp ground cumin
1 tsp sweet pepper
5 tbsp olive oil
Press the juice from half a lemon. Drain chick peas but keep the cooking liquids. Cut beets into coarse pieces. Strip thyme leaves from the sprigs. Put everything in a food processor or a high speed blender. You can also use a hand blender and a mixing cup.
Add tahini, cumin, sweet pepper and olive oil. Mix to a very fine paste – if necessary add a little bit of the cooking liquids. Season to taste and transfer into a bowl.
The Miso Dressing (serves 1-2)
4 tbsp lime juice
2 tbsp maple syrup
2 tbsp olive oil
1-2 tsp Gochujang (= Korean chilipaste with miso) or just miso
a little bit of chilipaste
Blend ingredients until creamy.
The Bowl (serves 1)
1/2 avocado, sliced
1-2 (heirloom) carrots, spiralized
a handful of baby spinach
100 g of edamame tagliatelle cook in salty water
a handful of Thai asparagus, blanched
Arrange everything in an bowl. Add some hummus, the dressing and half a lime. Top the hummus with dukkah and the avocado with black sesame seeds or nigella.