With this Buddha Bowl you conjure up the winter incredibly delicious
Ingredients
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1 sweet potato⠀
½ celeriac⠀
½ Hokkaido squash⠀
½ cucumber⠀
2 tbsp the herb with cranberries⠀
fresh lettuce⠀
½ avocado⠀
vegan Shredded Soup⠀
1 spring onion⠀
sesame seeds⠀
olive oil⠀
½ tsp. smoked paprika⠀
2 tbsp. agave syrup⠀
1 tsp. harissa⠀
1 pinch. grated nutmeg⠀
pepper & salt⠀
1 lemon
Here's how to do it
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Preheat the oven to 200°. Peel and slice the celeriac, and sweet potato. Cut the Hokkaido - this one does not need to be peeled - into pieces as well.⠀
In a small bowl, mix a dash of olive oil with the paprika powder, harissa, nutmeg, agave syrup, the juice of half a lemon, and salt & pepper.
Place the chopped vegetables in an ovenproof dish, mix well with the prepared marinade and cook in a hot oven (center, convection oven 180°) for 30-40 min., turning occasionally.⠀
We put the vegan cutlets in a pan with a little oil and fry them on all sides until crispy golden brown.⠀
Chop the lettuce, avocado and spring onion and arrange together with 2 tablespoons the herb with cranberries . Add the oven vegetables and the cut meat from the pan and garnish the bowl with some sesame seeds. Season to taste with salt and pepper ⠀.
Now add the second half of the lemon to the plate, then you can add some fresh lemon juice over the bowl.⠀
Voilá - bon appetit!
