Don't Stop Me Now Raw Buddha Bowl With Bell Pepper
This is your chance to get artistic, arrange your ingredients in a beautiful masterpiece.
People: 1
20 min


80 grams
Baby Spinach
Bell Pepper
100 grams
1 Egg
1 tbsp
Flax Seeds
20 ml
Greek Yogurt
1 tbsp
1 tbsp
Olive Oil
Red Onion
Spring Onion
15 grams

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  1. Boil your eggs for 10-12 minutes, let cool then peel. Slice evenly and use as your topping.
  2. Wash and cut your apple and bell pepper so that they all have a similar size and shape.
  3. Finely chop your red onion and spring onion.
  4. Mix greek yogurt, Hummus and olive oil together in a bowl with salt and pepper.
  5. Marinate your red onion in your sauce bowl for at least 5 minutes. The longer you wait, the more flavor will penetrate.

Heating Steps

  1. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Building A Salad

  1. Arrange your baby spinach, bell pepper, chickpeas, red onion and spring onion in an "artful" way to create a colorful masterpiece in your bowl.
  2. Drizzle your dressing on top of your veggies.
  3. Add Apple, Flax Seeds, Spring Onion and Walnuts on top.