Moroccan Buddha Bowl
Spicy bowl, which takes the palate to the Orient
Servings: 2 Persons
Calories: 412kcal
Ingredients
For the Bowl:
- 1 big sweet potato
- 1 handful broccoli
- 1 handful cauliflower
- 200 g chickpeas
- 6 mushrooms
- 1/8 red cabbage
- 4 Tbsp oil
- 1 Tbsp Harissa
- 1 Tbsp smoked paprika powder (Paprika de la Vera)
- 1 Tbsp sweet paprika powder
- Salt and Pepper
- 1 spring onion
- ½ bunch fresh mint
- 2 handful salad leaves
- 1 Tbsp Sesame
For the Sauce:
- 4 Tbsp Tahini
- 4 Tbsp vegetable broth
- ¼ lemon
- 1 clove of garlic
- Salt and Pepper
Instructions
For the Sauce:
- Put the tahini and vegetable stock in a bowl. Add lemon and garlic and stir until smooth. Season with salt and pepper.
For the Bowl:
- Cut the sweet potato into 1 cm slices or cubes. Cut the broccoli and cauliflower into small florets. Drain chick peas and halve mushrooms.
- In a large bowl, mix oil with harissa, paprika powder, salt and pepper.
- First turn the sweet potato cubes in it until they are completely covered with the spice mixture. Using a fork or a skimmer, lift the sweet potato out of the spice mixture and spread on a baking tray. Bake at 200°C for a total of 30 minutes.
- In the meantime add broccoli, cauliflower, chickpeas and mushrooms to the remaining spice mixture and stir well. Spread on a second baking tray. 15 minutes before the end of the baking time, add to the sweet potatoes in the oven.
- Cut the red cabbage into thin slices and knead until soft by hand. Wash salad and spring onion and cut into small pieces.
- When the vegetables are cooked, drape all the ingredients in a bowl and sprinkle with sesame seeds and fresh mint. Sprinkle with sesame sauce and serve.
Nutrition
Serving: 1Person | Calories: 412kcal | Carbohydrates: 78g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Sodium: 830mg | Potassium: 1854mg | Fiber: 18g | Sugar: 18g | Vitamin A: 30590IU | Vitamin C: 209mg | Calcium: 209mg | Iron: 4.6mg
