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Buddha bowl with amaranth and sprouts

Buddha bowl is fresh vegetables usually enriched with cereals and neatly topped in a bowl. It should evoke Buddha’s round belly. It has plenty of variants. We have used amaranth, which is a miraculous plant for lots of health problems. Young sprouts are a great choice now at the pre-spring time as they supply valuable substances we have a lack of during the winter.  

Salad

Buddha bowl with amaranth and sprouts

Ingredients:

  • ½ cup of cooked amaranth
  • 10 pieces of radishes
  • ½ cucumber
  • 1 spring onion
  • 1 stem of ribbed celery
  • mung sprouts
  • lens sprouts
  • sunflower sprouts
  • salt and pepper
  • 1 tablespoon of olive oil
  • 2 teaspoons of Sonnentor salad spices
  • Ingredients for pesto:
  • 2 handfuls of basil leave
  • 1 tablespoon of almond butter
  • 3 tablespoons of olive oil
  • 1 teaspoon of lemon juice
  • a pinch of Himalayan salt, pepper

Instructions:

Cook amaranth according to instructions, let it cool, pour it with a drop of olive oil and add spices. Top the other ingredients into a bowl and add pesto. Make pesto easily while mixing basil with almond butter, and oil. Season with salt, pepper, and lemon juice.

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