Yield: 1 dish
GREEN PAPAYA VEGGIE BUDDHA BOWL
Bowl is the new "thing' in my lifestyle. It's so appealing and tasty, packed with benefits. The more colors the better.
Ingredients
- ½ small zucchini, spiralized or peeled
- ½ white or red beetroot, spiralized or julienned
- ½ can of chickpeas + fresh rosemary
- ½ bok choy
- 1 tbsp coconut oil
- Gomasio or salt and ground fresh pepper to Taste
- 1 handful edamame (shelled), fresh or frozen
- 1 handful raw mange-tout (cut in half lengthways)
- 4 radishes, cut in half
- ¼ green papaya, grated
- ½ avocado, sliced or cubed
- 1 tbsp fresh rosemary, chopped
- ½ nori sheet, cut in strips
Instructions
- Preheat oven to 200°C (fan).
- Wash the small zucchini and beetroot. Julienne half of them, using a peeler or a spiralizer. Place them nicely in a bowl (or a plate) (using only 1/3 of the place).
- Rinse the chickpeas and roast them in the oven (reduce to 190°C - fan) with fresh rosemary for 5/10 minutes.
- Stir fry the bok choy with 1 Tbsp of coconut oil. Add some gomasio, salt and pepper. Add it to the bowl, next to the beetroot and zucchini.
- Warm or steam the edamame and add to the same bowl.
- Wash and cut nicely the mange-tout and radishes. Add to your bowl.
- Wash the green papaya. Cut in 4 pieces and peel one piece. Grate and add to the buddha bowl too.
- Once chickpeas are slightly roasted, add them to the bowl.
- Top with 1/2 avocado (cut and cubed). Sprinkle with nori strips. Season to taste.
- Drizzle with extra olive oil, some hummus or with my cashew sauce.
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