Rainbow Buddha Bowl
Buddha bowl arc-en-ciel
20 min · Easy · 420 kcal per serving
Ingredients
For one serving.
- Brown rice(Riz complet)80 g
- Chickpeas(Pois chiches)100 g
- Avocado(Avocat)0.5
- Red cabbage(Chou rouge)80 g
- Carrot(Carotte)1
- Tahini(Tahini)2 tbsp
Preparation
Step by step, from pantry to plate.
Rinse the brown rice, then cook it in water with a little salt until tender. Drain any excess water if needed.
Rinse the chickpeas and warm them gently in a small pan with a splash of water and a pinch of salt.
Thinly slice the red cabbage and carrot into bite sized pieces.
Cut the avocado in half, remove the pit, and slice the flesh.
Spoon the cooked rice into a bowl, then arrange the chickpeas, cabbage, carrot, and avocado in separate sections on top.
Drizzle the tahini over the bowl and add a little water if needed to thin it into a spoonable sauce.
Finish with a little salt and pepper to taste, then serve right away.
Good to know
If your tahini is thick, whisk it with a little warm water to make it easier to drizzle.
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