Pop Raw Buddha Bowl With Carrot
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This is your chance to get artistic, arrange your ingredients in a beautiful masterpiece.
People: 1
25 min

Ingredients

15 grams
Almonds
0.5
Avocado
0.5
Bell Pepper
1
Carrot
1 Egg
Eggs
1 tbsp
Lemon
1 tbsp
Olive Oil
0.25
Pear
50 grams
Rice
2 tbsp
Soy Sauce
1
Spring Onion

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Prep

  1. Boil rice according to instructions on package.
  2. Boil your eggs for 10-12 minutes, let cool then peel. Slice evenly and use as your topping.
  3. Peel and cut your carrot. All ingredients should have a similar size and shape.
  4. Wash and cut your bell pepper so that they all have a similar size and shape.
  5. Finely chop your spring onion.
  6. Slice your avocado and pear into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  7. Cut and squeeze your lemon so you can use the juice later.
  8. Mix lemon, olive oil and soy sauce together in a bowl with salt and pepper.

Heating Steps

  1. 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.

Building A Salad

  1. Arrange your avocado, bell pepper, carrot, rice 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 Almonds, Pear and Spring Onion on top.