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Buddhabowl with a Low Salt dressing

Label low_salt
1 uur
easy
cheap

Preparation

1

Soak the chickpeas in water overnight

2

Preheat the oven to 180°C.

 

3

Wash, peel and cut the vegetables

 

4

Put the sweet potato with the red onion, the balsamic vinegar, some olive oil and pepper and salt in an oven dish and stir.

 

5

Roast the sweet potato for 25 minutes in the middle of the oven until it has softened.

 

6

Heat a little olive oil in a frying pan. Fry the chickpeas with the cumin powder and garlic powder until the chickpeas become crispier.

 

7

Mix the mayonnaise, sesame oil, lemon juice and garlic for the dressing.

8

Roast the sesame seeds briefly in a dry pan.

 

 

9

Divide the roasted sweet potato, fried chickpeas, spinach, cucumber, smoked chicken and avocado over the bowls. Sprinkle the sesame dressing over the buddhabowls and garnish with roasted sesame seeds. Just enjoy!

Ingredients

2
People
  • 1 sweet potato
  • 1 red onion
  • 1.5 tablespoon balsamic vinegar
  • 100 g biofood chickpeas organic
  • 1 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 1 black pepper
  • 120 g smoked chicken
  • 75 g spinach
  • 1 avocade, in slices
  • 0.5 cucumber
  • 15 g sesame seeds
  • 3 tablespoon damhert low salt mayonaise
  • 1 teaspoon biofood sesame oil organic
  • 1 clove of garlic
  • 1 tablespoon lemon juice

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