Classic vegan buddha bowl

Name: Classic vegan buddha bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 180 g riz brun cuit; 180 g roasted sweet potato; 150 g chickpeas (cooked); 80 g kale, massaged; 60 g shredded carrot; 3 tbsp houmous; 1 tbsp tahin; 1 tbsp jus de citron; 1 tbsp huile d'olive; 2 tbsp pumpkin seeds; 1 to taste salt + pepper + cumin

Roasted sweet potato + chickpeas + brown rice + massaged kale + tahini drizzle. 22 g plant protein, 18 g fiber, hits 32% iron NRV in one bowl.

⏱ 35min✂ 20préparation👤 2pers.🧊 2dfrigo540kilocalories18 gP76 gC18 gF

VégétalienVégétarienHalalKascherméditerranéen📦 Cuisinier par lots

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
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Calcium
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B12
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Oméga-3
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Zinc
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Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).

Ingrédients

•180 g riz brun cuit
•180 g roasted sweet potato
•150 g chickpeas (cooked)
•80 g kale, massaged
•60 g shredded carrot
•3 tbsp houmous
•1 tbsp tahin
•1 tbsp jus de citron
•1 tbsp huile d'olive
•2 tbsp pumpkin seeds
•1 to taste salt + pepper + cumin

Étapes

1.Roast cubed sweet potato at 200 °C / 400 °F for 25 min until edges char.
2.Massage kale with 1 tsp olive oil + pinch of salt 2 min until tender.
3.Whisk hummus + tahini + lemon juice + 2 tbsp warm water into a pourable sauce.
4.Layer in a wide bowl: rice base → kale → sweet potato → chickpeas → carrot.
5.Drizzle sauce, scatter pumpkin seeds, season with cumin + salt + pepper.

Traduction en cours — version anglaise affichée.