Buddha bowl with lentil dumplings {vegan}
Pour commencer je voulais vous souhaitez une belle, riche, heureuse, folle et décadente année 2017, je n’étais pas revenue par ici depuis les fêtes (fatigue du dernier mois de grossesse n’aidant pas) alors je vous envoie plein d’amour et de jolies choses. Je ne suis pas très bilan de l’année passée donc je n’en ferais rien, je préfère regarder de l’avant et me fixer de nouveaux objectifs, développer de nouveaux projets et profiter simplement de la vie.
Aujourd’hui on va parler un peu cuisine healthy avec le buddah bowl. I'm sure that almost all of you have already seen the Buddha bowl on the internet., a bowl full of good things that is becoming essential this year. I even think that without intending it you prepared yourself, one day or another, a mixed plate that filled the bases of the buddha bowl recipe : cereals, legumes, cooked vegetables, raw vegetables and oilseeds are what makes it up. Plus it’s just the kind of super fun bowl with lots of colors in it., a bit like the smoothie bowl which was crazy last year (yes I think eating from a bowl is in trend, it must be this little regressive side !). Today I give you my version of the buddah bowl, made with lentil and oat balls and served with roasted and raw vegetables, all accompanied by a tahini sauce, in short a little killing ! In any case, I hope that you will like this recipe full of colors and then go green between the wafer et the pancakes it's not too bad !
- 1 attorney
- Arugula
- 1 raw beetroot
- FOR THE MEATBALLS
- 100 g of coral lentils
- 20 g rolled oats
- 20 g of oat bran
- 1 teaspoon of paprika
- 1 tablespoon of olive oil
- 1 clove garlic
- Salt and pepper
- FOR THE ROASTED CARROTS
- 1 small bunch of carrots
- 1 filet d'huile d'olive
- 1 teaspoon of cumin seeds
- You sell
- FOR THE TAHINE SAUCE
- 3 tablespoons of tahini (sesame paste)
- 2 tablespoons of water
- 1 tablespoon of lemon juice
- 1 clove garlic
- 1 teaspoon coarse salt
- For the dumplings, cook the coral lentils as directed on the packet. Drain and roughly crush in a salad bowl. Add the bran and flakes, crushed garlic clove, paprika and olive oil then season. Mix well and refrigerate 30 min.
- Preheat the oven to 200°.
- Blanch the carrots 5 minutes, drain well and place on a baking tray. Add the drizzle of olive oil and cumin and bake 15-20 minutes.
- Take the mixture out of the fridge and form into balls the size of a small golf ball.. Place on a baking tray and drizzle with a little olive oil.. Bake 15-20 minutes also.
- For the sauce, put the garlic in a blender, coarse salt and lemon juice. Mix well then add the water and the sesame paste and mix again.
- Arrange the different elements and the raw vegetables in a large bowl and serve with the sauce.
Emilie
