Buddha Bowl with vegan Köttbullar
We prepared this wellbeing bowl together with @RECUP. Our products are also great to take with you because they taste delicious even cold! So you are perfectly prepared for your next lunch date. With RECUP and REBOWL, our cooperation partner offers an innovative and sustainable deposit system for coffee-to-go and take-away food.
30 minutes
2 servings
½ pack of Easy To Mix Köttbullar
25 g vegan organic fresh cream Liptauer style
50 g baby spinach
1 sweet potato
½ can of chickpeas
70g lentils
1 avocado
2 tbsp pomegranate seeds
1 handful of cashews
2-3 tbsp peanut oil
½ bunch of parsley, fresh
Salt pepper
dressing
½ lemon
4 tbsp olive oil
1-2 tsp maple syrup
Salt pepper
Easy To Mix Köttbullar mix, cool, shape and fry according to instructions.
Prepare fresh Liptauer-style cream according to the instructions on the package.
Preheat the oven to 200 degrees top/bottom heat.
Wash the sweet potato and cut into slices about 1 cm thick.
Place on a baking tray lined with baking paper and brush with 1 tablespoon of peanut oil. Place in the oven for about 25 minutes, turning once halfway through.
Cook the lentils according to the preparation recommendations.
Drain the chickpeas, then mix with the lentils, the remaining oil and salt and pepper.
Roast cashews in a pan without fat.
Halve the avocado, remove the core and cut the flesh into small pieces.
Remove the seeds from the pomegranate.
Wash spinach.
Wash the parsley and chop the leaves roughly.
Arrange the bowl, it's best to start with the spinach and then fill the bowl with the remaining ingredients. Finally, place the Köttbullar on top and top with the cashews, parsley and fresh cream.
Place the dressing in a small container and pour over the salad when you are ready to eat it.
Dressing:
Wash the lemon, remove the peel and squeeze out the juice.
Mix oil, maple syrup, lemon juice and zest with salt and pepper.
