Buddha bowl VEG

Slice the chili pepper (5 g), mix with tamari sauce and vegetable oil (2 ml). Let it steep.

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

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

Wash the spinach (30 g) and parsley, dry them, and keep only the leaves.

Place spinach, parsley, chili pepper (2 g), vegetable oil, and salt in a blender bowl and blend until smooth.

Cashew sauce: Rinse the nuts and soak them in water for 12 hours.

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.

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

Cut the red cabbage into thin strips.

Remove the pit from the avocado and cut it into cubes.

Cut the pink tomatoes into 1.5 cm cubes.

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.