Roasted Buddha Bowl With Celeriac
Meier
This is your chance to get artistic, arrange your ingredients in a beautiful masterpiece.
People: 2
50 min

Ingredients

90 grams
Almonds
2
Carrot
120 grams
Celeriac
1
Chili Pepper
2 tbsp
Lemon
2 tbsp
Olive Oil
100 grams
Pasta
4
Shallots
4 tbsp
Soy Sauce
2
Spring Onion
100 grams
Tofu

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Prep

  1. Peel and cut your carrot, celeriac and shallots. All ingredients should have a similar size and shape.
  2. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your chili pepper and spring onion.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil pasta according to instructions on package.
  2. Spread the Celeriac, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Then add Carrot and Shallots and roast for 15 minutes.Finally, add Chili Pepper and Tofu and roast for another 15 minutes.
  3. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix carrot, celeriac, chili pepper, pasta, shallots and tofu together in a bowl.
  2. Mix lemon and soy sauce together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Almonds and Spring Onion on top.