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.


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.

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