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Buddha bowl VEG

2 servings

30 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

253.5

kcal

8g

grams

20.5g

grams

9g

grams

Ingredients

2servings

Spinach

55

g

Parsley

30

g

Vegetable oil

11

ml

Chili pepper

9

g

Salt

to taste

Tamari sauce

10

g

Sriracha

2

ml

Edamame beans

20

g

Pink tomatoes

50

g

Avocado

50

g

Sunflower sprouts

20

g

Red cabbage

20

g

Dried parsnips

5

g

Flax seeds

2

g

Romaine lettuce

25

g

Mineral water

10

ml

Cashew

30

g

Cooking steps

1
Slice the chili pepper (5 g), mix with tamari sauce and vegetable oil (2 ml). Let it steep.
Required ingredients:
1. Chili pepper: 9 g
2. Tamari sauce: 10 g
3. Vegetable oil: 11 ml

2
Cut cucumbers into 2 cm cubes, pour with marinade, and let sit for 2 hours.

3
Green sauce: Remove the seeds and white partitions from the pepper.

4
Wash the spinach (30 g) and parsley, dry them, and keep only the leaves.
Required ingredients:
1. Spinach: 55 g
2. Parsley: 30 g

5
Place spinach, parsley, chili pepper (2 g), vegetable oil, and salt in a blender bowl and blend until smooth.
Required ingredients:
1. Spinach: 55 g
2. Parsley: 30 g
3. Chili pepper: 9 g
4. Vegetable oil: 11 ml
5. Salt: to taste

6
Cashew sauce: Rinse the nuts and soak them in water for 12 hours.
Required ingredients:
1. Cashew: 30 g

7
Remove soaked cashews from water, place in a blender bowl, add chili pepper (2 g), sriracha sauce, vegetable oil (2 ml), tamari sauce, and chili pepper (2 g). Add filtered water as needed to achieve a sauce-like consistency.
Required ingredients:
1. Cashew: 30 g
2. Chili pepper: 9 g
3. Sriracha: 2 ml
4. Vegetable oil: 11 ml
5. Tamari sauce: 10 g
6. Mineral water: 10 ml

8
Boil the beans in boiling water for 4 minutes. Peel them.
Required ingredients:
1. Edamame beans: 20 g

9
Cut the red cabbage into thin strips.
Required ingredients:
1. Red cabbage: 20 g

10
Remove the pit from the avocado and cut it into cubes.
Required ingredients:
1. Avocado: 50 g

11
Cut the pink tomatoes into 1.5 cm cubes.
Required ingredients:
1. Pink tomatoes: 50 g

12
Mix spinach (25 g) and romaine lettuce with half of the green sauce and place on a plate, arranging avocado, tomatoes, and cabbage in a circle. Pour cashew sauce in the center, drizzle remaining green sauce around it, and sprinkle with flax seeds. Sprinkle parsnip on the red cabbage.
Required ingredients:
1. Spinach: 55 g
2. Romaine lettuce: 25 g
3. Avocado: 50 g
4. Pink tomatoes: 50 g
5. Red cabbage: 20 g
6. Cashew: 30 g
7. Flax seeds: 2 g
8. Dried parsnips: 5 g

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