Buddha Bowl with Artichokes and Hummus

Fermented cabbage: break cauliflower into florets, tightly pack in a glass container, pour with red cabbage juice, add garlic, cane sugar, salt (1 g). The juice should completely cover the cabbage; it must not touch the air. Leave at room temperature for 20 hours.

Beetroot hummus: soak chickpeas in water for 12 hours.

Bake the beet whole, unpeeled and wrapped in foil, in the oven at 180 degrees for 40 minutes until soft.

Boil the chickpeas with added baking soda until soft for about an hour.

Cut the chilled and peeled beet into cubes.

Place boiled chickpeas, sesame paste (8 ml), beetroot, garlic powder (1 g), vegetable oil (5 ml), salt (1 g), lemon juice in a blender and blend until smooth, adding the water used to boil the chickpeas.

Hummus from green peas: rinse the peas in running water, boil for 5 minutes.

Place cooked green peas, sesame paste (10 ml), garlic powder, lemon juice, salt (1 g), vegetable oil (5 ml), and sesame oil in a blender bowl and blend until smooth.

Peel the ripe mango, place the pulp in a blender and blend.

In the mango puree, mix in sesame paste (3 ml), vegetable oil (3 ml), cooled boiled water, and sriracha sauce.

Green sauce: remove seeds and white membranes from the pepper.

Wash the spinach (15 g) and parsley, dry them, and keep only the leaves.

Place all ingredients for the sauce in a blender bowl and blend until smooth.

Boil the beans in boiling water for 4 minutes. Peel them.

Cut the red cabbage into thin strips.

Remove the stem of the artichoke and slice the bud into wedges.

Mix spinach (20 g) and romaine lettuce with green sauce and place on a plate. Arrange artichokes and cabbage in a circle, pouring mango sauce in the center. Place hummus in the center with an ice cream scoop and sprinkle with hemp seeds. Sprinkle red cabbage with crushed dried parsnip.