Buda činija (Buddha bowl)

Sastojci:

Osnova (za 2 osobe): 200–300 g kuvanog pirinča ili kuvane kinoe ili kuvanog bulgura (oko 100–150 g po osobi);

Pečeno povrće (ukupno 400 g), 100 g šargarepe, 100 g paprike, 100 g tikvice, 100 g brokolija, 2 kašike maslinovog ulja, so i biber po ukusu, 1 kašičica suvog origana (opciono);

Sveža salata (ukupno 150 g): 80 g rukole, 70 g mešavine zelenog povrća (zelena salata, matovilac, itd.);

Dodaci: 150 g humusa ili 2 kašike tahini sosa, 1 avokado (oko 150 g), 2 kašike semenki bundeve ili susama, 1 kašika limunovog soka, 1 kašika maslinovog ulja.

Priprema:

Priprema osnove 

1. Skuvaj pirinač ili skuvaju kinou ili skuvaju bulgur po uputstvu sa pakovanja.

2. Ocedi i ostavi da se malo prohladi.

Pečeno povrće

3. Uključi rernu na 200°C (392 F).

4. Šargarepu, papriku, tikvicu i brokoli operi i iseckaj na komade.

5. U posudi pomešaj povrće sa maslinovim uljem, solju, biberom i origanom.

6. Rasporedi na pleh obložen papirom za pečenje.

7. Peći u prethodno zagrejanoj rerni 20–25 minuta, dok povrće ne omekša i blago porumeni.

Priprema salate

8. U činiji pomešaj rukolu i mešavinu zelenog povrća.

9. Dodaj sok od limuna i maslinovo ulje.

Sklapanje buda činije

10. U dve činije stavi po 100–150 g kuvane baze (pirinač ili kinoa ili bulgur).

11. Sa jedne strane dodaj pečeno povrće.

12. Sa druge strane dodaj svežu salatu.

13. U sredinu stavi po 75 g humusa (ili 1 kašiku tahinija).

14. Dodaj po pola avokada (oko 75 g) pored humusa ili tahini sosa.

15. Pospi sa po 1 kašikom semenki bundeve ili susama.

16. Po želji dodaj još malo limunovog soka i maslinovog ulja.

Ingredients:

Base (for 2 people): 200–300 g of cooked rice or cooked quinoa or cooked bulgur  (about 100–150 g per person);

Roasted vegetables (total 400 g), 100 g carrots, 100 g bell pepper, 100 g zucchini, 100 g broccoli, 2 tablespoons olive oil, salt and pepper to taste, 1 teaspoon dried oregano (optional);

Fresh salad (total 150 g): 80 g rocket, 70 g mixed green vegetables (lettuce, chard, etc.);

Additions: 150 g of hummus or 2 spoons of tahini sauce, 1 avocado (about 150 g), 2 spoons of pumpkin or sesame seeds, 1 spoon of lemon juice, 1 spoon of olive oil.

Preparation:

Preparation of the basis

1. Cook the rice or cook the quinoa or cook the bulgur according to the instructions on the package.

2. Drain and let it cool a little.

Roasted vegetables

3. Turn on the oven at 200°C (392 F).

4. Wash the carrot, pepper, zucchini and broccoli and cut them into pieces.

5. Mix vegetables with olive oil, salt, pepper and oregano in a bowl.

6. Arrange on a tray lined with baking paper.

7. Bake in the preheated oven for 20-25 minutes, until the vegetables are soft and slightly browned.

Salad preparation

8. In a bowl, mix arugula and a mixture of green vegetables.

9. Add lemon juice and olive oil.

Assembling the buddha bowl

10. Put 100-150 g of cooked base (rice or quinoa or bulgur) in two bowls.

11. On one side, add roasted vegetables.

12. On the other side, add fresh salad.

13. Put 75 g of hummus (or 1 tablespoon of tahini) in the middle.

14. Add half an avocado (about 75 g) next to the hummus or tahini.

15. Sprinkle 1 tablespoon of pumpkin seeds or sesame seeds.

16. If desired, add a little more lemon juice and olive oil.