Main courses

Buckwheat buddha bowl with avocado, red kale and tahini dressing

Name: Buckwheat buddha bowl with avocado, red kale and tahini dressing
Prep time: 20 min
Total time: 20 min
Yield: For 2 servings
Ingredients: 150 g Rapunzel buckwheat; 1 handfull fresh Rapunzel bioSnacky cress; 75 g fresh Rapunzel bioSnacky sprouts; 1 avocado, peeled and cut into pieces; 250 g red kale, cut into thin slices; 1 tsp Hatcho Miso soy paste; 1 tsp warm water; 1 tbs Rapunzel tahini (sesame spread); 1 1/2 tbs Rapunzel white wine vinegar; 3 tbs Rapunzel olive oil Kreta P.G.I., extra virgin; 1/2 tsp Rapunzel herb salt iodized 15 % herbs & vegetables; If desired, add 1 tbs Rapunzel coconut blossom syrup

Seraphine Wilhelm

20 Min.

For 2 servings

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

150 g Buckwheat
1 Cress bioSnacky
75 g Mung bean bioSnacky
1 avocado, peeled and cut into pieces
250 g red kale, cut into thin slices
1 tsp Hatcho Miso soy paste
1 tsp warm water
1 Tahini (sesame butter)
1 /2 tbs Rapunzel white wine vinegar
3 Olive oil Crete P.G.I., extra virgin
1 Herb salt with iodine
Coconut blossom syrup

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook buckwheat as instructed on packaging.

In a small container mix miso paste with warm water until dissolved. Add tahini, olive oil, vinegar and herb salt and mix well.

Serve buckwheat in bowls and add sliced kale, cress, sprouts, avocado and sprinkle with the tahini dressing.

USED RAPUNZEL PRODUCTS

Tahini (sesame butter)

Buckwheat

Cress bioSnacky

Mung bean bioSnacky

Olive oil Crete P.G.I., extra virgin

Herb salt with iodine