Buddha bowl with artichokes, red cabbage and hummus

4 servings

80 minutes

The recipe was shared with us by Touch of Matcha chef Egor Rudolsky.

Energy value per serving

• Calories: 511.9
• Proteins: 14.3g
• Fats: 39.1g
• Carbohydrates: 36.2g

Ingredients

• Spinach: 60 g
• Romaine lettuce ""White Dacha"": 200 g
• Parsley: 12 g
• Vegetable oil: 60 ml
• Chili pepper: 4 g
• Cauliflower: 80 g
• Red Cabbage Juice: 120 ml
• Garlic: 8 g
• Cane sugar: 8 g
• Salt: 12 g
• Red cabbage: 80 g
• Edamame beans: 80 g
• Artichokes: 200 g
• Mango: 1 pc
• Sesame paste: 84 ml
• Sriracha: 8 ml
• Chickpeas: 40 g
• Beet: 40 g
• Garlic powder: 8 g
• Lemon juice: 8 ml
• Soda: 4 g
• Green peas: 60 g
• Sesame oil: 8 ml
• Sunflower seed sprouts: 80 g
• Hemp seeds: 8 g
• Dried parsnips: 12 g

Cooking steps

1. First, prepare hummus from chickpeas and roasted beets. Soak the chickpeas in water for 12 hours. Wrap unpeeled beets in foil and bake at 180 degrees for 40 minutes.

   Required ingredients:

   • Chickpeas: 40 g
   • Beet: 40 g

2. Boil the soaked chickpeas with baking soda for about an hour.

   Required ingredients:

   • Chickpeas: 40 g
   • Soda: 4 g

3. Cut the chilled and peeled beetroot into cubes.

   Required ingredients:

   • Beet: 40 g

4. Place cooked chickpeas, 32 grams of tahini, beetroot, 4 grams of dried garlic, 20 ml of vegetable oil, 4 grams of salt, and 4 grams of lemon juice in a blender bowl and blend until smooth, adding the water used to cook the chickpeas.

   Required ingredients:

   • Chickpeas: 40 g
   • Sesame paste: 84 ml
   • Beet: 40 g
   • Garlic powder: 8 g
   • Vegetable oil: 60 ml
   • Salt: 12 g
   • Lemon juice: 8 ml

5. Prepare hummus from green peas. Rinse the peas in running water and boil for 5 minutes.

   Required ingredients:

   • Green peas: 60 g

6. Place in a blender bowl peas, 40 grams of sesame paste, 20 ml of vegetable oil, 8 grams of sesame oil, 4 grams of salt and the same amount of dried garlic. Blend until smooth.

   Required ingredients:

   • Green peas: 60 g
   • Sesame paste: 84 ml
   • Vegetable oil: 60 ml
   • Sesame oil: 8 ml
   • Salt: 12 g
   • Garlic powder: 8 g

7. Next, prepare the mango sauce. To do this, peel the mango and remove the pit, then blend the flesh in a blender.

   Required ingredients:

   • Mango: 1 piece

8. Mix 12 grams of sesame paste, the same amount of vegetable oil, 8 grams of sriracha sauce, and cooled boiled water into the resulting puree.

   Required ingredients:

   • Sesame paste: 84 ml
   • Vegetable oil: 60 ml
   • Sriracha: 8 ml

9. Prepare green sauce. Remove seeds and white membranes from chili pepper, wash spinach and parsley, and dry the herbs.

   Required ingredients:

   • Chili pepper: 4 g
   • Spinach: 60 g
   • Parsley: 12 g

10. Place pepper, greens, 8 ml of vegetable oil, and a pinch of salt in a blender bowl and blend until smooth.

    Required ingredients:

    • Chili pepper: 4 g
    • Spinach: 60 g
    • Parsley: 12 g
    • Vegetable oil: 60 ml
    • Salt: 12 g

11. Assemble the bowl. Boil edamame beans in boiling water for 4 minutes. Peel.

    Required ingredients:

    • Edamame beans: 80 g

12. Slice the red cabbage into thin strips, remove the artichoke stem, and cut the bud into wedges.

    Required ingredients:

    • Red cabbage: 80 g
    • Artichokes: 200 g

13. Mix spinach and salad with green sauce and place on a plate.

    Required ingredients:

    • Spinach: 60 g
    • Romaine lettuce ""White Dacha"": 200 g
    • Salt: 12 g

14. Arrange small portions of beans, fermented cauliflower and red cabbage, artichoke slices, and sunflower sprouts in a circle.

    Required ingredients:

    • Edamame beans: 80 g
    • Cauliflower: 80 g
    • Red cabbage: 80 g
    • Artichokes: 200 g
    • Sunflower seed sprouts: 80 g

15. Pour mango sauce in the center of the bowl, scoop hummus with an ice cream spoon and place it in the center of the bowl. Sprinkle hummus with hemp seeds and red cabbage with parsnip.

    Required ingredients:

    • Hemp seeds: 8 g
    • Dried parsnips: 12 g