Nutrition Facts
4 servings
4
Recipe for a colorful Buddha bowl
Enjoy this colorful bowl recipe. This vitamin-packed bowl, easy to prepare, is perfect for a healthy and light lunch.
Ingredients
200 Basmati rice
200 Shredded red cabbage
200 Sliced white mushrooms
200 Thinly sliced avocado
1 Lemon juice
1 Mustard
1 Lime juice
50 Pomegranate seeds
20 Cashews
Salt
Pepper
Directions
1
Cook the rice for 15 minutes in a large pot of boiling salted water.
2
Drizzle the red cabbage, mushrooms, and avocado with lemon juice and set aside.
3
Emulsify the mustard with lime juice, 2 tablespoons of water, half of the herbs, salt, and pepper. Set aside. Check the cooking of the rice, continue for 5 minutes if necessary, and drain. Rinse under cold water. Drain again.
4
To finish, arrange in airtight containers: spread the rice at the bottom of the containers, place on top, and separately, the avocado, red cabbage, button mushrooms, and pomegranate seeds. Drizzle with the sauce. Sprinkle with the remaining herbs and cashews.
Ingredients
Ingredients
200 Basmati rice
200 Shredded red cabbage
200 Sliced white mushrooms
200 Thinly sliced avocado
1 Lemon juice
1 Mustard
1 Lime juice
50 Pomegranate seeds
20 Cashews
Salt
Pepper
Directions
Directions
1
Cook the rice for 15 minutes in a large pot of boiling salted water.
2
Drizzle the red cabbage, mushrooms, and avocado with lemon juice and set aside.
3
Emulsify the mustard with lime juice, 2 tablespoons of water, half of the herbs, salt, and pepper. Set aside. Check the cooking of the rice, continue for 5 minutes if necessary, and drain. Rinse under cold water. Drain again.
4
To finish, arrange in airtight containers: spread the rice at the bottom of the containers, place on top, and separately, the avocado, red cabbage, button mushrooms, and pomegranate seeds. Drizzle with the sauce. Sprinkle with the remaining herbs and cashews.
Notes
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