Buddha bowl with artichokes, red cabbage and hummus

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.

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

Cut the chilled and peeled beetroot into cubes.

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.

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

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.

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

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.

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

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

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

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

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

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

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.