EMAIL

Buddha Bowl With Beetroot Hummus And Miso Dressing

Last weekend I made this Buddha bowl with avocado, spiralized heirloom carrots, spinach, edamame…
Last weekend I made this Buddha bowl with avocado, spiralized heirloom carrots, spinach, edamame tagliatelle, blanched Thai asparagus, beetroot hummus and a dressing out of Gochujang (= Korean chilipaste with miso), lime juice, maple syrup and olive oil. I made this bowl especially for my friend @food_without_regrets, because wonderful Annelina just launched her first book about Buddha bowls (you could see it in my stories) and I’m so proud of my Buddha bowl princess: It’s such a gorgeous book with lots of informations, tips and recipes about these bowls. Big Congrats my dear! Yesterday I had a really lovely evening with @curlew_and_dragonfly, @swingingroots and @dukkah_queen. We had a lot to chat and laugh. And to eat. It is always so amazing to meet my Insta friends in person. Wish all of you a wonderful day.

Recipe

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.

Original Source
Rate this post
( 233 )
Related videos
All videos

Breakfast Smoothie Bowl

How to make Hummus

Miso Caramel Apple Pie

Walnut and Cauliflower Taco Meat Bowls

Search for more recipes
Search for more buddha bowl recipes