Fresh, delicious & colourful - With our vegan Rainbow Buddha Bowl, you'll benefit from all the significant plant dyes. Because it's filled with colourful vegetables, sprouted rice, Germinated chickpeas and a creamy peanut dressing. One of our favourite recipes that is also super quick to prepare and then take to the office the next day.
Servings: 1 Person
Ingredients
- 1 handful Tomatoes
- 1/2 Paprika yellow
- 1 Carrot
- 1/4 Cucumber
- 5 Coriander Branches
- 1/4 Red cabbage small
- 50 g Wacker sprouted chickpeas in a jar organic
- 2 EL Wacker Organic Vegetable Stock
- 100 g Wacker Sprouted Rice Organic
- something Salt
For the peanut sauce
- 2 EL Peanut butter
- 1-2 El Coconut blossom sugar
- 1 TL Sesame oil
- 3 EL Rice vinegar
- 8-10 EL Soy sauce
- 3-6 TL Water Depending on whether you prefer the sauce to be more liquid or more solid.
- 1 TL Garlic powder
- 1 TL Sriracha
- 1 TL Ginger powder
- 1/2 Lime The juice
Instructions
- Drain the chickpeas in a sieve.
- Cook the rice according to the instructions and add a little salt.
- While the rice is cooking, you can cut the vegetables into either cubes or strips. Also remove the coriander from the stalk.
- Place all the ingredients for the delicious peanut sauce in a small bowl and stir everything together with a small spoon. Depending on how you like the consistency, add either less or more water.
- Now arrange all the ingredients for the bowl in a bowl and pour the peanut sauce over it if you like. Enjoy your meal 🙂
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